Effect of potato starch on rheological properties of dough and qualitycharacteristics of crisp biscuits

doi:10.13995/j.cnki.11-1802/ts.022297

CHEN Jinfeng, WANG Yue, MA Yunxiang, PU Dongyan, CUI Yanli, XIA Yuxiu, ZHANG Shenggui

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 121-127.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 121-127. DOI: 10.13995/j.cnki.11-1802/ts.022297

Effect of potato starch on rheological properties of dough and qualitycharacteristics of crisp biscuits

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(5): 121-127 https://doi.org/10.13995/j.cnki.11-1802/ts.022297

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Received	Published
2019-09-18	2020-03-15
Issue Date
2020-04-10

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