Effects of hydrocolloids on quality of frozen potato dough and its baking characteristics

YANG Zuoqian, CHEN Xueting, WANG Man, GONG Dongxue, WEN Chengrong

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (19) : 244-250.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (19) : 244-250. DOI: 10.13995/j.cnki.11-1802/ts.037217

Effects of hydrocolloids on quality of frozen potato dough and its baking characteristics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(19): 244-250 https://doi.org/10.13995/j.cnki.11-1802/ts.037217

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