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中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences
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环境材料与生态化学研... [1]
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f Potato R... [1]
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Fan-kui Ze... [1]
Gang Liu [1]
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2019 [1]
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Indexed By:SSCI
Date Issued:2019
Language:英语
Document Type:期刊论文
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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
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Submit date:2022/11/27
Bread
Wheat flour
Potato flour
Rheological properties
Volatile aroma components