摘要
针对小麦粉的品质特点 ,提出改进面条品质的配方和生产工艺 。
On the bases of wheat flour character, improving formula and production technology were put forward for noodle quality, and a few new production technique of noodle was introduced.
出处
《宁夏农学院学报》
2000年第3期62-65,共4页
Journal of Ningxia Agricultural College
