HIGHLIGHTS
- who: Han Hu and collaborators from the Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha, China have published the paper: Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough, in the Journal: Foods 2023, 12, 398. of /2023/
- what: In this study, different particle sizes and addition levels of PSPF were added to doughs, which may have affected the . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.