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中文
Effect of potato starch on rheological properties of dough and qualitycharacteristics of crisp biscuits
CHEN Jinfeng, WANG Yue, MA Yunxiang, PU Dongyan, CUI Yanli, XIA Yuxiu, ZHANG Shenggui
Food and Fermentation Industries . 2020, (
5
): 121 -127 . DOI: 10.13995/j.cnki.11-1802/ts.022297
