面筋蛋白对面条品质影响的研究进展

摘要

The research progress on the effect of gluten on noodle quality in recent years was reviewed, in order to provide a theoretical basis for improving noodle quality.%简述了近年来关于面筋蛋白对面条品质影响的研究进展,以期为改善面条品质提供理论依据.