| The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes | |
| Department | 环境材料与生态化学研究发展中心 |
Yuci Zhao; Xiaoping Zhou; Chunni Lei; Yan Shang; Dan Xu; Gang Liu
| |
| The second department | 材料与分离分析 |
| 2021-07-08 | |
| Source Publication | Food Engineering
 |
| Volume | 17Issue:8Pages:619-632 |
| If | 1。832 |
| Language | 英语 |
| compositor | 第一作者单位 |
| Document Type | 期刊论文 |
| Identifier | http://ir.licp.cn/handle/362003/29203 |
| Collection | 环境材料与生态化学研究发展中心 |
| Corresponding Author | Dan Xu; Gang Liu |
| Affiliation | 1., Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China 2.University of Chinese Academy of Sciences, Beijing 100049, China 3.Technical Center of Lanzhou Customs, Lanzhou 730000, China 4., Lanzhou Industry Research Institute, Lanzhou 730050, China |
| Recommended Citation GB/T 7714 | Yuci Zhao,Xiaoping Zhou,Chunni Lei,et al. The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes[J]. Food Engineering,2021,17(8):619-632. |
| APA | Yuci Zhao,Xiaoping Zhou,Chunni Lei,Yan Shang,Dan Xu,&Gang Liu.(2021).The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes.Food Engineering,17(8),619-632. |
| MLA | Yuci Zhao,et al."The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes".Food Engineering 17.8(2021):619-632. |
| Files in This Item: | ||||||
| File Name/Size | DocType | Version | Access | License | ||
| ?2022?The effect of （3862KB） | 期刊论文 | 作者接受稿 | 开放获取 | CC BY-NC-SA | View Application Full Text | |
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