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Rheological and microstructural properties of noodle dough with purple-fleshed potato (Solanum tuberosum L.) flours: grinding kinetics and effects of particle size
Jung, Hwabin, Cho, Seong-jun, Pan, Cheol-ho, Yoon, Won ByongVolume:
16
Language:
english
Journal:
CyTA - Journal of Food
DOI:
10.1080/19476337.2017.1366950
Date:
January, 2018
File:
PDF, 1.44 MB
english, 2018