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| Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour | |
| 基金项目： | This work was supported by the National Natural Science Foundation of China (31701527), the National Key Research and Development Program of China (2017YFD0400401), the Policy Guidance Program of Jiangsu Province, China (SZ-SQ2017021) and the Jiangsu Province “Collaborative Innovation Center of Food Safety and Quality Control” industry development program, China. |
| 摘 要： | |
| 收稿时间： | 2020-02-08 |
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