Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles

Ижил төстэй зүйлс

• Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles
  -н: YAN Minghuan, HE Jialiang, WANG Libo, CHEN Jing, REN Yanjuan, ZHANG Hengyun, ZHANG Bin, LIU Wenchao, WANG Haoran, WU Weijing, LUO Denglin
  Хэвлэсэн: (2024-05-01)
• The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles
  -н: Qian Zhang, зэрэг
  Хэвлэсэн: (2021-11-01)
• Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
  -н: Denisa Atudorei, зэрэг
  Хэвлэсэн: (2021-07-01)
• Effect of Coix Seed on the Rheological and Structural Properties of Wheat Dough and Noodle Quality
  -н: WU Yingmei, XU Longquan, YU Yunliu, LUO Guangjie, WANG Chengli, PU Dingfang, HUANG Qun
  Хэвлэсэн: (2025-06-01)
• The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality
  -н: Koneva S., зэрэг
  Хэвлэсэн: (2019-06-01)