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

doi:10.13995/j.cnki.11-1802/ts.029748

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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Received	Revised	Published
2021-10-19	2021-11-18	2022-11-15
Issue Date
2022-12-02

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