Nutritional compositions of various potato noodles: Comparative analysis
Nutritional compositions of various potato noodles: Comparative analysis
复制标题
各种马铃薯面条的营养成分比较分析
DOI：
10.25165/ijabe.v10i1.2287
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发表时间：
2017-01
影响因子：
2.4
通讯作者：
Zhang Hong
中科院分区：
文献类型：
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作者：
Xu Fen;Hu Honghai;Dai Xiaofeng;Liu Qiannan;Huang Yanjie;Zhang Hong
In this study, three kinds of noodles, wheat, Shepody potato and Atlantic potato noodles, were produced with blended powder consisting of wheat flour and certain amounts of various potato flours. In order to investigate the effects of potato flour on the
