Relationship between wheat flour quality and resistance to resting of stewed noodles dough

GU Shaochuang, LIU Chong, ZHENG Xueling, GUAN Erqi

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (14) : 159-166.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (14) : 159-166. DOI: 10.13995/j.cnki.11-1802/ts.040688

Relationship between wheat flour quality and resistance to resting of stewed noodles dough

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(14): 159-166 https://doi.org/10.13995/j.cnki.11-1802/ts.040688

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