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The Resource Potato Staple Food Processing Technology, by Taihua Mu, Hongnan Sun, Xingli Liu, (electronic resource)

Potato Staple Food Processing Technology, by Taihua Mu, Hongnan Sun, Xingli Liu, (electronic resource)

Label
Potato Staple Food Processing Technology
Title
Potato Staple Food Processing Technology
Statement of responsibility
by Taihua Mu, Hongnan Sun, Xingli Liu
Creator
Contributor
Author
Subject
Language
eng
Summary
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 technology, it will also be of interest to commercial research staff in food technology.
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Is part of
Image bit depth
0
Literary form
non fiction
Series statement
SpringerBriefs in Food, Health, and Nutrition,
Potato Staple Food Processing Technology, by Taihua Mu, Hongnan Sun, Xingli Liu, (electronic resource)
Label
Potato Staple Food Processing Technology, by Taihua Mu, Hongnan Sun, Xingli Liu, (electronic resource)
Link
http://libproxy.rpi.edu/login?url=http://dx.doi.org/10.1007/978-981-10-2833-5
Publication
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Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Background 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
http://library.link/vocab/cover_art
https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?Return=1&Type=S&Value=9789811028335&userID=ebsco-test&password=ebsco-test
Dimensions
unknown
http://library.link/vocab/discovery_link
{'f': 'http://opac.lib.rpi.edu/record=b4258556'}
Extent
VIII, 92 p. 34 illus., 26 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9789811028335
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote

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