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International Journal of Food Sciences and Nutrition|September 10, 2016
Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivarsXingli Liu, Taihua Mu, Hongnan Sun, et al.Polymers|April 3, 2021
Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the LoopMicaela Vannini, Paola Marchese, Laura Sisti, et al.Scientific Reports|December 4, 2025
Validation and comparison of GC-MS, FT-MIR, and FT-NIR techniques for rapid bromoform quantification in Asparagopsis taxiformis extractsWeihao Meng, Ming Zhao, Jiani Luo, et al.Journal of Food Science and Technology|June 1, 2017
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flourXingli Liu, Taihua Mu, Karim Diego Yamul, et al.Pageof 6