Effect of characteristics of different wheat flours on the quality of fermented hollow noodles
Author:
Affiliation:
1. College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2442
Reference43 articles.
1. Utilization of African Grains for Sourdough Bread Making
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3. Use of the SDSS test to predict the protein content and bread volume of wheat cultivars
4. Starch digestibility and properties of fresh pasta made with semolina-based liquid sourdough
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