Effects of different drying methods on physical properties, quality and anthocyanin content of purple potato powder

FAN Xiaojing, REN Guangyue, DUAN Xu, CAO Weiwei, LI Linlin, YU Zuyan

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 160-166.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 160-166. DOI: 10.13995/j.cnki.11-1802/ts.029748

Effects of different drying methods on physical properties, quality and anthocyanin content of purple potato powder

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(21): 160-166 https://doi.org/10.13995/j.cnki.11-1802/ts.029748

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