Correlation of basic physicochemical indexes with dough rheology in medium-strong gluten wheat from Henan province

CHEN Yanyan; TIAN Shuangqi; MENG Fanhao; XUE Xingao; GAO Peng

doi:10.13995/j.cnki.11-1802/ts.040202

CHEN Yanyan, TIAN Shuangqi, MENG Fanhao, XUE Xingao, GAO Peng

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 177-185.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 177-185. DOI: 10.13995/j.cnki.11-1802/ts.040202

Correlation of basic physicochemical indexes with dough rheology in medium-strong gluten wheat from Henan province

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(10): 177-185 https://doi.org/10.13995/j.cnki.11-1802/ts.040202

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Received	Revised
2024-06-17	2024-07-22
Issue Date
2025-06-11

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