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| Title |
Effects of additives (NaCl, citric acid, and ethanol) on the cooking quality and sensory quality of vermicelli produced from freeze–thaw‐dehydrated whole potato powder
|
|---|---|
| Published in |
International Journal of Food Science & Technology, September 2024
|
| DOI | 10.1111/ijfs.17595 |
| Authors |
Ziqi Chen, Tingting Zhang, Qiannan Liu, Wei Liu, Ruixuan Zhao, Honghai Hu |