摘要
收集全国不同地区 4 9个小麦品种 (系 ) ,并对其进行了面团流变学特性分析 ;研究了面条实验室制作方法 ;在实验室条件下 。
Forty-nine varieties (lines) of wheat from different provinces in the country were collected and their dough characters were analyzed. The method of making noodles in laboratory and the relationship between the quality characteristics of wheat and the process of noodles were studied.
出处
《黑龙江农业科学》
2001年第3期3-5,共3页
Heilongjiang Agricultural Sciences
基金
"九五"国家科技攻关项目!"小麦品种面条品质选种指标和检测方法的研究"(96 -0 0 2 -0 2 -0 3)
