Enhancing the Quality of Buckwheat Noodles Through the Addition of Wheat Gluten and Wheat Flour.

Lei X, Huang Y, Hu Y, Tang Q, Zeng X, Liu C, Liu X, Zhang W

DOI: 10.3390/foods15173052
Published: 2026 Aug 28
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15173052,
  title = {Enhancing the Quality of Buckwheat Noodles Through the Addition of Wheat Gluten and Wheat Flour.},
  author = {Lei X and Huang Y and Hu Y and Tang Q and Zeng X and Liu C and Liu X and Zhang W},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15173052},
  url = {https://doi.org/10.3390/foods15173052}
}

RIS

TY  - JOUR
TI  - Enhancing the Quality of Buckwheat Noodles Through the Addition of Wheat Gluten and Wheat Flour.
AU  - Lei X
AU  - Huang Y
AU  - Hu Y
AU  - Tang Q
AU  - Zeng X
AU  - Liu C
AU  - Liu X
AU  - Zhang W
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15173052
UR  - https://doi.org/10.3390/foods15173052
ER  -

APA

X, L., Y, H., Y, H., Q, T., X, Z., C, L., X, L., & W, Z. (2026). Enhancing the Quality of Buckwheat Noodles Through the Addition of Wheat Gluten and Wheat Flour.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173052

Source records

pubmed · retrieved 2026-09-26T01:04:44.731Z