Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles
YAN Minghuan, HE Jialiang, WANG Libo, CHEN Jing, REN Yanjuan, ZHANG Hengyun, ZHANG Bin, LIU Wenchao, WANG Haoran, WU Weijing, LUO Denglin
FOOD SCIENCE
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2024, (10): 72
-79
.
DOI: 10.7506/spkx1002-6630-20230911-081
