超声波处理对马铃薯全粉面团网状结构的影响 / Effect of Ultrasonic Pretreatment on Protein Enhanced Network Structure of Potato Flour Dough
- Resource Type
- Academic Journal
- Source
- 中国食品学报 / Journal of Chinese Institute of Food Science and Technology. 22(10):242-251
- Subject
超声波 大豆分离蛋白 马铃薯全粉 无麸质 面团网状结构 - Language
- Chinese
- ISSN
- 1009-7848