Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread - Concepedia

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Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread

27

Citations

25

References

2018

Year

Fankui Zeng, Hong Liu, Hui Yu, Jin-chun Cheng, Guo-qiang Gao, Yan Shang, Gang Liu

American Journal of Potato Research

Food ChemistryFood PhysicFood AnalysisPotato FlourRheological PropertiesVolatile Aroma Components

References

	Year	Citations

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