# Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao

> Research article (Food Chemistry, 2023) · cited 33× · AI/ML

**Wikidata**: [openalex:W4319262253](https://www.wikidata.org/wiki/openalex:W4319262253)  
**Source**: https://4ort.xyz/entity/effect-of-low-temperature-extrusion-modified-potato-starch-addition-on-properties-of-whole-wheat-dough-and-texture-of-wh