Effect of magnetic field assisted proofing on the fermentation quality of buckwheat dough

XING Hongye, LI Min, ZHANG Yingying, ZHU Yingying, ZHANG Hua, ZHANG Yanyan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 174-180.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 174-180. DOI: 10.13995/j.cnki.11-1802/ts.044937

Effect of magnetic field assisted proofing on the fermentation quality of buckwheat dough

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(17): 174-180 https://doi.org/10.13995/j.cnki.11-1802/ts.044937

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