Effects of lotus seed powder on rheological properties of wheat dough and quality properties of fresh wet noodles

LIU Yan, ZHOU Wenhua, LI Liangyi, XIANG Fengqi, TONG Feifei, ZHUO Wei, TANG Shuangqin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 208-215.

PDF(3265 KB)
PDF(3265 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 208-215. DOI: 10.13995/j.cnki.11-1802/ts.043013

Effects of lotus seed powder on rheological properties of wheat dough and quality properties of fresh wet noodles

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 208-215 https://doi.org/10.13995/j.cnki.11-1802/ts.043013

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(3265 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉