The effects of whole potato flour(PF) on moisture, acidity, specific volume and sensory quality of bread were studied, and a test for bread preservation was carried out.
研究了马铃薯全粉对面包的水分、酸度、比体积和感观品质的影响，并进行了面包的贮藏试验。
The effects of whole potato flour(PF) on moisture, acidity, specific volume and sensory quality of bread were studied, and a test for bread preservation was carried out.
研究了马铃薯全粉对面包的水分、酸度、比体积和感观品质的影响，并进行了面包的贮藏试验。
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