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Effect of potato flour on quality and staling properties of wheat–potato flour bread
To elucidate the impact of potato flour (PF) on quality changes and staling characteristics of the composite bread from wheat–potato flour (WPF), the physicochemical (specific volume, colority, sensory value, texture, and viscosity) properties, and staling (X‐ray diffraction and water migration) pro...
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| Publicat a: | Food Sci Nutr |
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| Autors principals: | , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7590290/ https://ncbi.nlm.nih.gov/pubmed/33133550 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1829 |
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