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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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添加马铃薯雪花全粉对面团特性和纸杯蛋糕营养品质的变化 期刊论文
现代食品科技, 2021, 卷号: 37, 期号: 3, 页码: 1-9
Authors:  许丹;  赵宇慈;  曾凡逵;  刘刚
Adobe PDF(2064Kb)  |  Favorite  |  View/Download：31/0  |  Submit date：2022/11/27
马铃薯雪花全粉  纸杯蛋糕  营养品质  热机械学特性  面团  微观结构  
马铃薯功能因子与加工性能的研究 学位论文
工学博士, 北京: 中国科学院大学, 2020
Authors:  许丹
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马铃薯,马铃薯生全粉,营养,加工性能,面筋蛋白Potato, Raw dehydrated potato flour (RDPF), Nutrition, Processing performance, Gluten protein  
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)
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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：23/0  |  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
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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)
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Potato  Hongmei  Sensory Evaluations  Glycoalkaloids  Phenolic Compounds  Fructose