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	High Protein Yangyu jiaotuan (): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties. 期刊论文 OAI收割 Foods, 2023, 卷号: 12, 期号: 13, 页码: 2460 作者: Fankui Zeng; Abhilasha Abhilasha; Yufan Chen; Yuci Zhao; Gang Liu \| 收藏 \| 浏览/下载：16/0 \| 提交时间：2023/11/03
	Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties 期刊论文 OAI收割 Foods, 2023, 卷号: 12, 期号: 11, 页码: 2252 作者: Hong Jiang; Wensheng Duan; Yuci Zhao; Xiaofeng Liu; Guohong Wen \| 收藏 \| 浏览/下载：15/0 \| 提交时间：2023/11/03
	Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties 期刊论文 OAI收割 Foods, 2023, 期号: 12, 页码: 2252 作者: Hong Jiang; Wensheng Duan; Yuci Zhao; Xiaofeng Liu; Guohong Wen \| 收藏 \| 浏览/下载：0/0 \| 提交时间：2024/12/25
	High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral‑Gastro‑Small Intestinal Starch Digestion and Some Physico‑Chemical, Textural, Microstructural, and Rheological Properties 期刊论文 OAI收割 Foods, 2023, 期号: 12, 页码: 2460 作者: Fankui Zeng; Abhilasha Abhilasha; Yufan Chen; Yuci Zhao; Gang Liu \| 收藏 \| 浏览/下载：0/0 \| 提交时间：2024/12/25
	The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes 期刊论文 OAI收割 Food Engineering, 2021, 卷号: 17, 期号: 8, 页码: 619-632 作者: Yuci Zhao; Xiaoping Zhou; Chunni Lei; Yan Shang; Dan Xu \| 收藏 \| 浏览/下载：22/0 \| 提交时间：2022/11/27
	Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 期刊论文 OAI收割 Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16 作者: Dan Xu; Xiaoping Zhou; Chunni Lei; Yan Shang; Yuci Zhao \| 收藏 \| 浏览/下载：15/0 \| 提交时间：2022/11/27