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