Preparation and Properties of Potato Flour Modified by Ultrasonic and Propylene Oxide

LI Xiaowan, LI Jing, LI Shanshan, SHEN Guanghui, LUO Qingying, WU Hejun, CHEN Anjun, ZHANG Zhiqing

Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (3) : 643-650.

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Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (3) : 643-650. DOI: 10.11869/j.issn.100-8551.2021.03.0643
Food Irradiation·Food Science

Preparation and Properties of Potato Flour Modified by Ultrasonic and Propylene Oxide

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 35(3): 643-650 https://doi.org/10.11869/j.issn.100-8551.2021.03.0643

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