The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes

	The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes
	Yuci Zhao ; Xiaoping Zhou ; Chunni Lei ; Yan Shang ; Dan Xu ; Gang Liu
刊名	Food Engineering
	2021-07-08
卷号	17 期号:8 页码:619-632
语种	英语
内容类型	期刊论文
源URL	[http://ir.licp.cn/handle/362003/29203]
专题	兰州化学物理研究所_环境材料与生态化学研究发展中心
通讯作者	Dan Xu; Gang Liu
作者单位	1., Lanzhou Industry Research Institute, Lanzhou 730050, China 2.Technical Center of Lanzhou Customs, Lanzhou 730000, China 3.University of Chinese Academy of Sciences, Beijing 100049, China 4., Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
推荐引用方式 GB/T 7714	Yuci Zhao,Xiaoping Zhou,Chunni Lei,et al. The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes[J]. Food Engineering,2021,17(8):619-632.
APA	Yuci Zhao,Xiaoping Zhou,Chunni Lei,Yan Shang,Dan Xu,&Gang Liu.(2021).The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes.Food Engineering,17(8),619-632.
MLA	Yuci Zhao,et al."The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes".Food Engineering 17.8(2021):619-632.