Article Versions Notes

Zhu Y, Wang X, Zhang X, Du Y, Liang F, Zhang F, Wu C, Zhao Q, Shen Q. The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles. Foods. 2024; 13(19):3105. https://doi.org/10.3390/foods13193105

Zhu, Yiqing, Xuecong Wang, Xinyu Zhang, Yan Du, Feng Liang, Fan Zhang, Chongyi Wu, Qingyu Zhao, and Qun Shen. 2024. "The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles" Foods 13, no. 19: 3105. https://doi.org/10.3390/foods13193105

Zhu, Y., Wang, X., Zhang, X., Du, Y., Liang, F., Zhang, F., Wu, C., Zhao, Q., & Shen, Q. (2024). The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles. Foods, 13(19), 3105. https://doi.org/10.3390/foods13193105