Research progress in preparation, properties and staple food processing of potato powder

XU Zhong; WANG Sheng-nan; ZHAO Dan; YANG Ping

doi:10.13386/j.issn1002-0306.2017.19.059

XU Zhong, WANG Sheng-nan, ZHAO Dan, YANG Ping. Research progress in preparation, properties and staple food processing of potato powder[J]. Science and Technology of Food Industry, 2017, (19): 322-326. DOI: 10.13386/j.issn1002-0306.2017.19.059

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Research progress in preparation, properties and staple food processing of potato powder

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In recent years, potato powder occupies a very important position in the processing industry chain, the ministry of agriculture puts the staple food of potato as an important agenda in 2015, potato is rich in nutritional value, the staple food helps to improve and enrich the dietary structure of residents in China. In this paper, the preparation, properties and the research status of food processing at home and abroad are summarized.

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Science and Technology of Food Industry

Research progress in preparation, properties and staple food processing of potato powder

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