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Changes in qualities of potato and potato-soy snacks during high temperature short time (HTST) air puffing

Journal of Nutritional Health & Food Engineering Pub Date : 2018-11-28 DOI:10.15406/jnhfe.2018.08.00314
N. A.
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高温短时间(HTST)空气膨化过程中马铃薯及马铃薯豆制品品质的变化
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Journal of Nutritional Health & Food Engineering
Journal of Nutritional Health & Food Engineering
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