CyTA - Journal of Food
Volume 18, 2020 - Issue 1
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Research Article
Effects of potato starch on the properties of wheat dough and the quality of fresh noodles
Efectos del almidón de papa [patata] en las propiedades de la masa de trigo y la calidad de los fideos frescos
Chunsheng Taoa College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing, China;b School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing, ChinaView further author information
, Kejian Wanga College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing, ChinaCorrespondence[email protected]
View further author information
, View further author information
Xuejun Liub School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing, ChinaView further author information
& Ertong Goub School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing, ChinaView further author information
Pages 427-434
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Received 03 Feb 2020, Accepted 05 May 2020, Published online: 14 Jun 2020
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