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Potato flour as a functional ingredient in bread: evaluatio..:
Whitney, Kristin
;
Simsek, Senay
International Journal of Food Science & Technology. 55 (2020) 12 - p. 3639-3649 , 2020
Link:
https://doi.org/10.1111/ijfs.14698
RT Journal T1 <Title>Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.14698&Exemplar=1&LAN=DE A1 Whitney, Kristin A1 Simsek, Senay PB Wiley YR 2020 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 55 IS 12 SP 3639 OP 3649 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.14698 DO https://doi.org/10.1111/ijfs.14698 SF ELIB - SuUB Bremen
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