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The effects of adding various starches on the structures of restructured potato‐based dough and the oil uptake of potato chips

Fuente: Wiley Open Access

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Détails bibliographiques
Auteurs principaux:	Jin Zhang, Yang Ni, Jinwei Li, Liuping Fan
Format:	Artículo Open Access
Publié:	Wiley 2024
Sujets:	Journal of the Science of Food and Agriculture
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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