Effect of Lycium barbarum L.powder on preparation process and comprehensive quality of composite crisps

ZHANG Xiaoyan, GAO Yiwei, WANG Chao, WANG Mengze, ZHANG Yan, CAO Yudan, HU Xin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (14) : 226-234.

PDF(12093 KB)
PDF(12093 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (14) : 226-234. DOI: 10.13995/j.cnki.11-1802/ts.044378

Effect of Lycium barbarum L.powder on preparation process and comprehensive quality of composite crisps

    {{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}}, 2026, 52(14): 226-234 https://doi.org/10.13995/j.cnki.11-1802/ts.044378

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(12093 KB)

Accesses

Citation

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

/

〈 〉