基于不同粉碎程度的紫色马铃薯生全粉理化及粉体特性
许佳林, 温靖, 任国谱, 徐玉娟, 吴继军, 余元善, 李丽辉, 彭健
Effect of different degrees of grinding on physicochemical properties and microstructure of purple potato
XU Jialin, WEN Jing, REN Guopu, XU Yujuan, WU Jijun, YU Yuanshan, LI Lihui, PENG Jian
食品与发酵工业
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2024, (15): 256
-264
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DOI: 10.13995/j.cnki.11-1802/ts.036795
