| 标题 |
Effects of additives (NaCl, citric acid, and ethanol) on the cooking quality and sensory quality of vermicelli produced from freeze-thaw-dehydrated whole potato powder
添加剂（NaCl、柠檬酸和乙醇）对冻融脱水全薯粉粉丝蒸煮品质和感官品质的影响
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| 其它 | Ziqi Chen, Tingting Zhang, Qiannan Liu, Wei Liu, Ruixuan Zhao & Honghai Hu. Effects of additives (NaCl, citric acid, and ethanol) on the cooking quality and sensory quality of vermicelli produced from freeze-thaw-dehydrated whole potato powder. International Journal of Food Science and Technology 2024,1-10. |
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