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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  
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：91/3  |  Submit date：2018/11/22
Glycoalkaloids  Phenolic Compounds  Dehydrated Potato Flake  Potato