Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles
| Autor: | Hu, Han, Zhou, Xiang-Yu, Wang, Ya-Shu, Zhang, Yu-xin, Zhou, Wen-Hua, Zhang, Lin |
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| Zdroj: | In Food Chemistry: X 30 June 2023 18 |
| Databáze: | ScienceDirect |
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