×
模态框（Modal）标题
在这里添加一些文本
Close
Close
Submit
Cancel
Confirm
×
模态框（Modal）标题
×
Toggle navigation
Home
About Journal
About Journal
Editorial Board
Editor-in-chief
Guidelines for Authors
Guidelines for Authors
Instruction for Authors
Pubication Ethics
Contact Us
中文
Process optimization of 90% purple potato powder noodle
SI Yilei, AI Zhilu, XU Mengyan, FAN Huiping, WANG Xuezhu
Food and Fermentation Industries . 2020, (
3
): 160 -166 . DOI: 10.13995/j.cnki.11-1802/ts.021406
