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中文
Effects of different cooking degrees of whole potato flour on the characterization of the recombinant potato-wheat dough
LIU Yue, XIE Yong, LIU Lin, WANG Hui, CHEN Chaojun, LIU Xiong
Food and Fermentation Industries . 2020, (
22
): 48 -54 . DOI: 10.13995/j.cnki.11-1802/ts.024750
