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Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid 期刊论文
Food science wiley, 2021, 期号: 87, 页码: 427-437
Authors:  Weihua Gong;  Bingyan Shi;  Fan-kui Zeng;  Nan Dong;  Zunguo Lei;  Jia Liu
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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
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