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期刊名称

international journal of food science and technology(1)

关键词

citric acid; cooking quality; ethanol; sensory quality; sodium chloride; whole potato vermicelli(1)

作者

Chen, Ziqi AND Zhang, Tingting AND Liu, Qiannan AND Liu, Wei AND Zhao, Ruixuan AND Hu, Honghai(0)

机构

chinese acad agr sci, minist agr & rural affairs, inst food sci & technol, integrated lab potato staple food proc technol,key, beijing 100193, peoples r china(1)

年份

2024(1)

科研产出

条件:

资源类型: 外文期刊

作者:Chen, Ziqi(精确检索)

作者:Zhang, Tingting(精确检索)

作者:Liu, Qiannan(精确检索)

作者:Liu, Wei(精确检索)

作者:Zhao, Ruixuan(精确检索)

作者:Hu, Honghai(精确检索)

排序方式：

1Effects of additives (NaCl, citric acid, and ethanol) on the cooking quality and sensory quality of vermicelli produced from freeze-thaw-dehydrated whole potato powder

作者： Chen, Ziqi; Zhang, Tingting; Liu, Qiannan; Liu, Wei; Zhao, Ruixuan; Hu, Honghai; SCI

机构： Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Integrated Lab Potato Staple Food Proc Technol,Key, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Citric acid; cooking quality; ethanol; sensory quality; sodium chloride; whole potato vermicelli

年份：2024