Effects of Freeze–Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats
Xi Zhang,
Guangyue Ren,
Wenchao Liu,
Linlin Li,
Weiwei Cao,
Libo Wang,
Xu Duan
Affiliations
Xi Zhang
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, China
Guangyue Ren
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, China
Wenchao Liu
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, China
Linlin Li
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, China
Weiwei Cao
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, China
Libo Wang
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, China
Xu Duan
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, China
