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	Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility
	Cao, Yanfei; Zhang, Fengjie; Guo, Peng; Dong, Shuang; Li, Hongjun
刊名	LWT-FOOD SCIENCE AND TECHNOLOGY
	2019
卷号	111页码:527-533
关键词	Potato pulp Dough rheology Starch-gluten network Steamed bread quality In vitro starch digestibility
DOI	10.1016/j.lwt.2019.01.034
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4530586
专题	山东大学
作者单位	Shandong Univ Technol, Sch Agr Engn & Food Sci, Zibo 255049, Shandong, Peoples R C
推荐引用方式 GB/T 7714	Cao, Yanfei,Zhang, Fengjie,Guo, Peng,et al. Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2019,111:527-533.
APA	Cao, Yanfei,Zhang, Fengjie,Guo, Peng,Dong, Shuang,&Li, Hongjun.(2019).Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility.LWT-FOOD SCIENCE AND TECHNOLOGY,111,527-533.
MLA	Cao, Yanfei,et al."Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility".LWT-FOOD SCIENCE AND TECHNOLOGY 111(2019):527-533.

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