Effect of hydrocolloids on farinographical and fermentative properties of potato-wheat dough

LIANG Qiang; YAO Yingzheng; XIONG Wei; ZENG Shiqin; XUAN Pu

doi:10.13995/j.cnki.11-1802/ts.025626

LIANG Qiang, YAO Yingzheng, XIONG Wei, ZENG Shiqin, XUAN Pu

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (11) : 188-193.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (11) : 188-193. DOI: 10.13995/j.cnki.11-1802/ts.025626

Effect of hydrocolloids on farinographical and fermentative properties of potato-wheat dough

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(11): 188-193 https://doi.org/10.13995/j.cnki.11-1802/ts.025626

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Received	Revised	Published
2020-09-10	2020-11-02	2021-06-15
Issue Date
2021-07-16

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