| 000 | 02785cam a2200421M 4500 | ||
|---|---|---|---|
| 001 | 964539161 | ||
| 003 | PTSN | ||
| 008 | 210223t2017 si a b 000 0 eng d | ||
| 020 |
_z9789811028328 _qHardback |
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| 040 |
_beng _erda _dSFPAGOH |
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| 050 | 4 | _aTP444.P6 2017 | |
| 100 | 1 |
_aMu, Taihua. _eauthor |
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| 245 | 1 | 0 |
_aPotato food processing technology / _cTaihua Mu, Hongnan Sun, Xingli Liu |
| 264 | 1 |
_aSingapore : _bSpringer, _c2017 |
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| 264 | 1 | _c©2017 | |
| 300 | _a1 online resource (VIII, 92 pages 34 illustrations, 26 illustrations in color.). | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 490 | 1 | _aSpringerBriefs in food, health, and nutrition | |
| 505 | 0 | _aBackground and Introduction -- Types of potato staple food: A brief description -- Tailored flour for potato staple foods -- Processing technology of potato staple foods -- Factors affecting the quality of potato staple foods -- Improving the nutritional value of potato staple foods -- Modern trends and innovation -- Conclusion | |
| 520 | _aThis 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 technology, it will also be of interest to commercial research staff in food technology | ||
| 504 | _aIncludes bibliographical references | ||
| 506 | _aAvailable to OhioLINK libraries | ||
| 650 | 0 |
_aPotato products. _0http://id.loc.gov/authorities/subjects/sh85105638 |
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| 655 | 4 | _aElectronic books | |
| 700 | 1 |
_aSun, Hongnan _eauthor |
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| 700 | 1 |
_aLiu, Xingli _eauthor _0http://id.loc.gov/authorities/names/no2007129920 |
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| 710 | 2 |
_aOhio Library and Information Network. _0http://id.loc.gov/authorities/names/no95058981 |
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| 776 | 0 | 8 |
_iPrint version: _z981102832X _z9789811028328 _w(OCoLC)958354881 |
| 830 | 0 |
_aSpringerBriefs in food, health, and nutrition. _0http://id.loc.gov/authorities/names/no2012010093 |
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| 907 |
_a.b10555377 _b28-11-21 _c23-02-21 |
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| 998 |
_amgen _b23-02-21 _ca _d- _e- _feng _gsi _h0 |
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| 999 |
_c46870 _d46870 |
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