Effect of different degrees of grinding on physicochemical properties and microstructure of purple potato

XU Jialin, WEN Jing, REN Guopu, XU Yujuan, WU Jijun, YU Yuanshan, LI Lihui, PENG Jian

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (15) : 256-264.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (15) : 256-264. DOI: 10.13995/j.cnki.11-1802/ts.036795

Effect of different degrees of grinding on physicochemical properties and microstructure of purple potato

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(15): 256-264 https://doi.org/10.13995/j.cnki.11-1802/ts.036795

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