Comparison Study on Physicochemical Property and Amino Acid Composition of Potato Flour Made by Different Processing Methods

JU Dong, MU Taihua, SUN Hongnan, JI Leilei, ZHANG Miao, CHEN Jingwang

Journal of Nuclear Agricultural Sciences ›› 2017, Vol. 31 ›› Issue (6) : 1100-1109.

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Journal of Nuclear Agricultural Sciences ›› 2017, Vol. 31 ›› Issue (6) : 1100-1109. DOI: 10.11869/j.issn.100-8551.2017.06.1100
Food Irradiation·Food Science

Comparison Study on Physicochemical Property and Amino Acid Composition of Potato Flour Made by Different Processing Methods

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 31(6): 1100-1109 https://doi.org/10.11869/j.issn.100-8551.2017.06.1100

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