{"title":"Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing","authors":"D. Nei, Y. Ando, I. Sotome","doi":"10.3136/fstr.fstr-d-21-00283","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3136/fstr.fstr-d-21-00283","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
期刊介绍：
''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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