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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
,
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 | Received 03 Feb 2020, Accepted 05 May 2020, Published online: 14 Jun 2020

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