Potato Staple Food Processing Technology
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 potato can be used to make staple foods, it will not only provide energy, but also nutrition. Though the book is primarily intended for researchers and students in the field of food techno…
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Produktdetails
Weitere Autoren: Sun, Hongnan / Liu, Xingli
- ISBN: 978-981-10-2833-5
- EAN: 9789811028335
- Produktnummer: 21878440
- Verlag: Springer-Verlag GmbH
- Sprache: Englisch
- Erscheinungsjahr: 2016
- Seitenangabe: 92 S.
- Plattform: PDF
- Masse: 3'720 KB
- Auflage: 1st ed. 2017
- Abbildungen: 8 schwarz-weiße und 26 farbige Abbildungen, 30 farbige Tabellen, Bibliographie
Über den Autor
Dr. Taihua Mu is Professor at the Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Dr. Hongnan Sun and Dr. Xingli Liu work at the Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
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