Effects of Particle Size and Addition Level of Wheat Bran on Texture Properties of Dry White Chinese Noodle
CHEN Jian-sheng，GUO Qi-fang，CUI Jin-long，ZHANG Yong-xiang，LI Xing-cui，YAN Zuo-chen，TIAN Ji-chun*，XU Hui，LIU Kai
FOOD SCIENCE . 2013, (7): 92 -98 .  DOI: 10.7506/spkx1002-6630-201307020