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| The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes 期刊论文 Food Engineering, 2021, 卷号: 17, 期号: 8, 页码: 619-632 Authors: Yuci Zhao; Xiaoping Zhou; Chunni Lei; Yan Shang; Dan Xu; Gang Liu Adobe PDF(3862Kb)  |  Favorite  |  View/Download:31/0  |  Submit date:2022/11/27 |
| MAYA BLUE PIGMENTS DERIVED FROM CLAY MINERALS 专著章节 出自: Nanomaterials From Clay Minerals: A New Approach to Green Functional Materials, 美国/英国:Elsevier, 2019 Authors: Dong J(董洁); Zhang JP(张俊平) Adobe PDF(118450Kb)  |  Favorite  |  View/Download:141/1  |  Submit date:2019/11/25 |
| Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread 期刊论文 f Potato Research, 2019, 期号: 96, 页码: 69-78 Authors: Fan-kui Zeng; Hong Liu; Hui Yu; Jin-chun Cheng; Guo-qiang Gao; Yan Shang; Gang Liu Adobe PDF(789Kb)  |  Favorite  |  View/Download:24/0  |  Submit date:2022/11/27 Bread Wheat flour Potato flour Rheological properties Volatile aroma components |
| A new potato variety grown in China suitable for raw eating 期刊论文 European Food Research and Technology, 2018, 期号: 244, 页码: 851-860 Authors: Dan Xu; Liu H(刘红); Cheng‑yu Jin; Chun‑mei Cao; Wen‑gang; Fan‑kui Zeng; Yu‑ci Zhao; Gang Liu Adobe PDF(1534Kb)  |  Favorite  |  View/Download:95/2  |  Submit date:2018/12/05 |
| Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China 期刊论文 Food Science and Human Wellness, 2018, 期号: 2213-4530, 页码: 156–162 Authors: Jin Cheng-Yu; Liu Hong; Xu Dan; Zeng Fan-Kui; Zhao Yu-Ci; Zhang Hai; Liu Gang Adobe PDF(1349Kb)  |  Favorite  |  View/Download:92/3  |  Submit date:2018/11/22 Glycoalkaloids Phenolic Compounds Dehydrated Potato Flake Potato |
| A new potato variety grown in China suitable for raw eating 期刊论文 European Food Research and Technology, 2017, 卷号: 244, 期号: 5, 页码: 851-860 Authors: Xu D(许丹); Liu H(刘红); Jin CY(靳承煜); Cao CM(曹春梅); Li WG(李文刚); Zeng FK(曾凡逵); Zhao YC(赵宇慈); Liu G(刘刚); Ceng FK(曾凡逵); Liu G(刘刚) Adobe PDF(1563Kb)  |  Favorite  |  View/Download:166/2  |  Submit date:2018/01/02 Potato Hongmei Sensory Evaluations Glycoalkaloids Phenolic Compounds Fructose |