A study on gluten characteristics of typical noodle wheat and their relationship with the quality of Xinjiang hand-pulled noodles

HAO Hanzhang, ZHENG Xueling, LIU Mei, LI Limin, LI Yanlong

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (9) : 273-279.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (9) : 273-279. DOI: 10.13995/j.cnki.11-1802/ts.042831

A study on gluten characteristics of typical noodle wheat and their relationship with the quality of Xinjiang hand-pulled noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(9): 273-279 https://doi.org/10.13995/j.cnki.11-1802/ts.042831

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