Comparative study on the qualities of dried slices and fried crisps made from different potato varieties

doi:10.13995/j.cnki.11-1802/ts.028458

LI Yao, LIU Haibo, JIN Xuedong, WANG Hui, LIU Xiong

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 152-159.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 152-159. DOI: 10.13995/j.cnki.11-1802/ts.028458

Comparative study on the qualities of dried slices and fried crisps made from different potato varieties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(12): 152-159 https://doi.org/10.13995/j.cnki.11-1802/ts.028458

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Received	Revised	Published
2021-06-28	2021-08-02	2022-06-25
Issue Date
2022-07-15

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