Effect of Potato Flour with Different Varieties and Types on Quality of Fresh Wet Noodles

被引：0
|
作者：
Zhu, Yong [1 ]
Liang, Shan [1 ]
Zhang, Min [1 ]
Yang, Zaishan [2 ]
机构：
[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing,100048, China
[2] Beijing Kangdeli Mechanical Equipment Manufacturing Co Ltd, Beijing,100074, China
来源：
Journal of Food Science and Technology (China) | 2019年 / 37卷 / 02期
关键词：
D O I：
10.3969/j.issn.2095-6002.2019.02.014
中图分类号：
学科分类号：
摘要：
20
引用
收藏
页码：94 / 101
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