Effect of three-times dough resting on the edible quality of fresh and wet noodles
JIAO Chunmiao, HU Zhongze, SHEN Wangyang, HUANG Wenjing, PU Huiting, HONG Xiujuan, LI Yibo, HE Yunran, SUN Yunjie, ZHAO Hongqin, JIA Xiwu
Food and Fermentation Industries
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2022, (5): 213
-218
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DOI: 10.13995/j.cnki.11-1802/ts.026932
