不同醒面次数对烩面面团特性及食用品质的影响 / Effects of different dough wake-up times on the characteristics and edible quality of Huimian Noodles dough
- Resource Type
- Academic Journal
- Source
- 食品安全质量检测学报 / Journal of Food Safety & Quality. 14(20):295-302
- Subject
醒面次数 烩面 面团 面筋 微观结构 dough wake-up times Huimian Noodles dough gluten microstructur - Language
- Chinese
- ISSN
- 2095-0381