Effect of potato flour on quality and staling properties of wheat–potato flour bread
Author:
Affiliation:
1. College of Food Science and Engineering Northwest A&F University Yangling China
2. Japan International Research Center for Agricultural Science Ibaraki Japan
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1829
Reference34 articles.
1. Effect of storage temperature on starch retrogradation of bread staling
2. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein
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