This book introduces readers to volatile compounds of staple foods, while also systematically highlighting the processing technologies of potato staple foods, which will be of great importance in promoting the virtuous circle and structural upgrading of Potato consumption patterns are gradually changing from fresh to processed formulations, (e.g. mashed potatoes, potato chips, etc.) as a result of fast food habits adopted from developed countries. If the pot...
Innehållsförteckning
Background and Introduction.- Types of potato staple food: A brief description.- Tailored flour for potato staple foods.- Processing technology of potato sta...
Om författaren
Dr. Taihua Mu is Professor at the Institute of Agro‐Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Dr. ...