Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour

Potato flour (PF) is rich in health-promoting compounds that can improve the nutritional benefits of food products after blending with wheat flour. However, the incorporation of PF may influence the processing characteristics of mixed powders and the quality properties of products. In this study, th...

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Detalles Bibliográficos
Autores principales: Yang, Liping, Zhang, Houfang, Huang, Biao, Hao, Shimian, Li, Songnan, Li, Peiyan, Yu, Haibing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957154/
https://www.ncbi.nlm.nih.gov/pubmed/36826243
http://dx.doi.org/10.3390/gels9020073

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957154/
https://www.ncbi.nlm.nih.gov/pubmed/36826243
http://dx.doi.org/10.3390/gels9020073

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