Development of noodles with high highland barley flour incorporation level with proteins and pre-gelatinized flour/starch
- Affiliation of Author(s):旅游烹饪学院
- Journal:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Co-author:全振阳,张莉莉,李伦
- First Author:Ding Xiangli
- Correspondence Author:钱建亚
- Volume:59(2)
- Page Number:1094-1103
- ISSN No.:0950-5423
- Translation or Not:no
- Date of Publication:2024-01-01
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