Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricumGaertn.) Flour
Han, Lihong, Zhou, Yun, Tatsumi, Eizo, Shen, Qun, Cheng, Yongqiang, Li, LiteVolume:
6
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-012-0831-8
Date:
August, 2013
File:
PDF, 834 KB
english, 2013