Development of gluten-free biscuits based on waxy yam peel and its effects on volatile substances in biscuits

ZHU Tianchen, ZHUANG Hanxiao, ZHANG Tianzhu, SUN Jinyue, ZHOU Wenwen

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (19) : 299-306.

PDF(6272 KB)
PDF(6272 KB)
Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (19) : 299-306. DOI: 10.13995/j.cnki.11-1802/ts.041418

Development of gluten-free biscuits based on waxy yam peel and its effects on volatile substances in biscuits

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(19): 299-306 https://doi.org/10.13995/j.cnki.11-1802/ts.041418

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(6272 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉