Buchumschlag

Physicochemical Properties of Potatoes After Microwave Heating With Different Drying Treatments

Fuente: Wiley Open Access

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Bibliographische Detailangaben
Hauptverfasser:	Zhangchi Peng, Hong Zhao, Zhijie Liu, Jiahao Ni, Siyan Zhang, Wanxin Gong, Xiaoli Shu, Dianxing Wu
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2025
Schlagworte:	Starch - Stärke
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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