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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Detalles Bibliográficos
Autores principales: Ju, Qian, Li, Yaoxi, Sun, Huaxing, Chen, Jincheng, Yuan, Yanqiu, Hu, Yayun, Fujita, Kaori, Luan, Guangzhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590290/
https://www.ncbi.nlm.nih.gov/pubmed/33133550
http://dx.doi.org/10.1002/fsn3.1829

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590290/
https://www.ncbi.nlm.nih.gov/pubmed/33133550
http://dx.doi.org/10.1002/fsn3.1829

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