Relationship between wheat flour’s quality characteristics and color of fresh wet noodles

Yaqing Wena College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China

Shunshun Lina College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR ChinaView further author information

Xuejie Lia College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR ChinaView further author information

Jian Zhanga College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR ChinaCorrespondence[email protected]

Yang Zhaoa College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR ChinaView further author information

Dongyun Mab Agronomy College, Henan Agricultural University, Zhengzhou, Henan Province, PR ChinaView further author information

Mengqin Lia College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR ChinaView further author information

Xiujuan Rena College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR ChinaView further author information

Weifeng Zhanga College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR ChinaView further author information

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