Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics (vol 55, pg 3639, 2020)

被引：0
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作者：
Whitney, K.
Simsek, S.
机构：
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 07期
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D O I：
10.1111/ijfs.15219
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：3651 / 3651
页数：1
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