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