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Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour.
Yang, Liping; Zhang, Houfang; Huang, Biao; Hao, Shimian; Li, Songnan; Li, Peiyan; Yu, Haibing.
Affiliation
  • Yang L; School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
  • Zhang H; School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
  • Huang B; School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
  • Hao S; School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
  • Li S; Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China.
  • Li P; School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
  • Yu H; School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
Gels ; 9(2)2023 Jan 17.
Article in En | MEDLINE | ID: mdl-36826243
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Gels Year: 2023 Document type: Article Affiliation country: China Country of publication: Suiza
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Gels Year: 2023 Document type: Article Affiliation country: China Country of publication: Suiza