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Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour
Zhu, Han-kun, Yang, Lan, Fang, Xian-fa, Wang, Yong, Li, Dong, Wang, Li-junJournal:
Food Research International
DOI:
10.1016/j.foodres.2020.109807
Date:
October, 2020
File:
PDF, 458 KB
2020