果胶酶酶解预处理对马铃薯泥干燥特性及生粉加工特性的影响 / Effect of Pectinase Enzymolysis Pretreatment on Drying Characteristics of Raw Mashed Potato and Processing Properties of Native Potato Flour
- Resource Type
- Academic Journal
- Source
- 食品科学技术学报 / Journal of Food Science and Technology. 40(4):138-147
- Subject
马铃薯 马铃薯生粉 果胶酶 干燥特性 加工特性 - Language
- Chinese
- ISSN
- 2095-6002