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Original Article
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
https://orcid.org/0000-0003-0481-1428View further author information
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]
https://orcid.org/0000-0002-7539-1072View further author information
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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Pages 290-300
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Received 17 Aug 2022, Accepted 19 Dec 2022, Published online: 26 Dec 2022
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