Effects of adding potato granules on the quality and digestibility of crisp biscuits

doi:10.13995/j.cnki.11-1802/ts.027322

ZHAO Jinmei, XING Lingying, YUAN Guangjing, JIAO Yang, LUO Guanghong, GUO Miaomiao, PEI Yufang, LI Sha, LI Jianfei

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 218-226.

PDF(2708 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 218-226. DOI: 10.13995/j.cnki.11-1802/ts.027322

Effects of adding potato granules on the quality and digestibility of crisp biscuits

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(1): 218-226 https://doi.org/10.13995/j.cnki.11-1802/ts.027322

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2708 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-03-17	2021-05-11	2022-01-15
Issue Date
2022-01-27

Please choose a citation manager

Content to export