Effect of Different Grinding Strengths on the Water Absorption of Flour Dough and the Quality of Fresh Noodles

GE Yimeng, ZHANG Yingquan, LI Ming, GUO Boli, ZHAO Haiyan, WEI Yanchao, YAN Junhui

Journal of Nuclear Agricultural Sciences ›› 2026, Vol. 40 ›› Issue (2) : 313-321.

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Journal of Nuclear Agricultural Sciences ›› 2026, Vol. 40 ›› Issue (2) : 313-321. DOI: 10.11869/j.issn.1000-8551.2026.02.0313
Food Irradiation·Food Science

Effect of Different Grinding Strengths on the Water Absorption of Flour Dough and the Quality of Fresh Noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 40(2): 313-321 https://doi.org/10.11869/j.issn.1000-8551.2026.02.0313

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