Effect of potato flour on quality and staling properties of wheat-potato flour bread.

Ju, Qian; Li, Yaoxi; Sun, Huaxing; Chen, Jincheng; Yuan, Yanqiu; Hu, Yayun; Fujita, Kaori; Luan, Guangzhong

Ju, Qian; Li, Yaoxi; Sun, Huaxing; Chen, Jincheng; Yuan, Yanqiu; Hu, Yayun; Fujita, Kaori; Luan, Guangzhong.

Afiliación

Ju Q; College of Food Science and Engineering Northwest A&F University Yangling China.
Li Y; College of Food Science and Engineering Northwest A&F University Yangling China.
Sun H; College of Food Science and Engineering Northwest A&F University Yangling China.
Chen J; College of Food Science and Engineering Northwest A&F University Yangling China.
Yuan Y; College of Food Science and Engineering Northwest A&F University Yangling China.
Hu Y; College of Food Science and Engineering Northwest A&F University Yangling China.
Fujita K; Japan International Research Center for Agricultural Science Ibaraki Japan.
Luan G; College of Food Science and Engineering Northwest A&F University Yangling China.

Food Sci Nutr ; 8(10): 5474-5482, 2020 Oct.

Article en En | MEDLINE | ID: mdl-33133550

Palabras clave

Xray diffraction; potato flour; staling; texture property; water migration

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2020 Tipo del documento: Article