Hua Zhang
School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002 Zhengzhou, China
Ruiqian Duan
School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002 Zhengzhou, China
Xuewei Zhao
School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002 Zhengzhou, China
LiveDNA: 86.15957
Yanyan Zhang
School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002 Zhengzhou, China
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How to cite this article
Hua Zhang, Ruiqian Duan, Xuewei Zhao and Yanyan Zhang, 2017. Influence of the Incorporation of Potato Granule on Quick-Frozen Dumpling Wrappers. American Journal of Food Technology, 12: 245-253.
DOI: 10.3923/ajft.2017.245.253
URL: https://scialert.net/abstract/?doi=ajft.2017.245.253
DOI: 10.3923/ajft.2017.245.253
URL: https://scialert.net/abstract/?doi=ajft.2017.245.253