Enhancement effect of edible acid, alkali, salt, and sugar on the processing characteristics of ultrasonically treated potato powder

ZHENG Ying, LI Mingyuan, HAO Suying, YANG Xiaoqing

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (13) : 166-172.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (13) : 166-172. DOI: 10.13995/j.cnki.11-1802/ts.038763

Enhancement effect of edible acid, alkali, salt, and sugar on the processing characteristics of ultrasonically treated potato powder

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(13): 166-172 https://doi.org/10.13995/j.cnki.11-1802/ts.038763

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