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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Rheological and microstructural properties of wheat flour dough systems added with potato granules

Fen XuInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China;College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. ChinaView further author information
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Honghai HuInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China;College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. ChinaView further author information
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Qiannan LiuInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China;College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. ChinaView further author information
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Xiaofeng DaiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China;College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. ChinaView further author information
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Hong ZhangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China;College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. ChinaCorrespondence[email protected]
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Pages S1145-S1157 | Received 18 Dec 2016, Accepted 30 May 2017, Published online: 08 Aug 2017

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Chunsheng Tao, Wentian Shi, Qiao Bai & Kejian Wang. (2021) Effects of potato powder on wheat dough properties and fresh noodles quality. CyTA - Journal of Food 19:1, pages 588-595.
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Yuanyang Nie, Yuhui Jin, Chujun Deng, Linshuang Xu, Mingjun Yu, Wei Yang, Bo Li & Renyong Zhao. (2019) Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides. CyTA - Journal of Food 17:1, pages 455-462.
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