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

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 48-54.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 48-54. DOI: 10.13995/j.cnki.11-1802/ts.024750

Effects of different cooking degrees of whole potato flour on the characterization of the recombinant potato-wheat dough

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(22): 48-54 https://doi.org/10.13995/j.cnki.11-1802/ts.024750

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