Evaluation of the processing quality of noodle dough...

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Journal of Texture Studies 2020 / 05

Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis

Chen, Yu, Obadi, Mohammed, Liu, Shuyi, Qi, Yajing, Chen, Zhongwei, Jiang, Song, Xu, Bin
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Journal:
Journal of Texture Studies
DOI:
10.1111/jtxs.12539
Date:
May, 2020
File:
PDF, 2.90 MB
2020
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