Effect of wheat flour modified by magnetic field on dough properties and noodle quality

LI Guining, HAO Jing, ZHONG Zhiming, ZHOU Wenju, TU Zhaoxin, DU Yan, WANG Li, ZHANG Xinxia, LI Ting, CHEN Zhengxing, YANG Na, LI Juan

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (20) : 190-195.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (20) : 190-195. DOI: 10.13995/j.cnki.11-1802/ts.042214

Effect of wheat flour modified by magnetic field on dough properties and noodle quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(20): 190-195 https://doi.org/10.13995/j.cnki.11-1802/ts.042214

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