马铃薯全粉熟化度对马铃薯-小麦重组面团性质的影响
刘越, 谢勇, 刘琳, 王辉, 陈朝军, 刘雄
Effects of different cooking degrees of whole potato flour on the characterization of the recombinant potato-wheat dough
LIU Yue, XIE Yong, LIU Lin, WANG Hui, CHEN Chaojun, LIU Xiong
食品与发酵工业
.
2020, (22): 48
-54
.
DOI: 10.13995/j.cnki.11-1802/ts.024750
