You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output.
Click here to find out more.
Timeline
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 |