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

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作者：

Whitney, K.

Simsek, S.

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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 07期

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D O I：

10.1111/ijfs.15219

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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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