College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China;
College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China;
College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China;
College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China;
College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China;
College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China;
Milling methods; Particle size distribution; Fermented dough; Rheological properties;