The effect of different kinds of potatoes on potato-wheat dough rheological and quality of steamed bun

SUN Wei-si,ZHANG Ren-tang,QIAO Xu-guang

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (2) : 95.

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PDF(1170 KB)
Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (2) : 95.

The effect of different kinds of potatoes on potato-wheat dough rheological and quality of steamed bun

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(2): 95

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