Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour
Release time:2024-12-26Hits:
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Impact Factor:
5.1
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Affiliation of Author(s):
食品科技学院
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Journal:
FOODS
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Co-author:
Zhang Mengna, Chen Zhigang
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Correspondence Author:
CZG
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Document Code:
2c9e868c92db0b4c0192e0edccda3d1f
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Volume:
13
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Issue:
3
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Page Number:
-
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Translation or Not:
no
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Date of Publication:
2024-02-01
