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About this Agricultural and Biological Sciences article
Effects of Potato Starch on the Properties of Wheat Dough and the Quality of Fresh Noodles by Tao, Chunsheng; Wang, Kejian; Liu, Xuejun; Gou, Ertong is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Tao, Chunsheng; Wang, Kejian; Liu, Xuejun; Gou, Ertong
- Publisher
- Taylor and Francis Group; Informa UK (Taylor & Francis); Taylor and Francis Inc.; Abingdon Oxfordshire UK: Taylor & Francis, ©2009-; Informa UK Limited (ISSN 1947-6337)
- Published
- 2020
- Field
- Agricultural and Biological Sciences (Life Sciences)
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