Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Science and Technology Research Pub Date : 2022-01-01 DOI:10.3136/fstr.fstr-d-21-00283

D. Nei, Y. Ando, I. Sotome

引用次数: 3

查看原文本刊更多论文

漂烫周期和碾磨条件对马铃薯粉物理性能的影响及其在挤压食品3D打印中的适用性

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.