Science and Technology of Food Industry

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Volume 42 Issue 9
Apr.  2021
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YANG Qingyu, WANG Yanwen, LI Ruizhi, et al. Research Progress of Potato Food [J]. Science and Technology of Food Industry, 2021, 42(9): 420−426. (in Chinese with English abstract). doi: 10.13386/j.issn1002-03062020080090.
Citation: YANG Qingyu, WANG Yanwen, LI Ruizhi, et al. Research Progress of Potato Food [J]. Science and Technology of Food Industry, 2021, 42(9): 420−426. (in Chinese with English abstract). doi: 10.13386/j.issn1002-03062020080090.
shu

Research Progress of Potato Food

  • 1.

    College of Grain, Shenyang Normal University, Shenyang 110034, China

  • 2.

    China Rural Technology Development Center, Beijing 110045, China

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  • Received Date: August 12, 2020
  • Available Online: February 28, 2021
    Graphical Abstract
    • Abstract
  • In response to the national major Staple Potato Food Strategy during the 13th Five-Year Plan period, this article describes the research of potato-food from three aspects of potato, nutrition, functional characteristics and potato food. Furthermore, this article summarizes the current status of potato food research and application by domestic and foreign scholars, in order to provide theoretical reference and technical support for the comprehensive utilization of potato.
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    • References (75)
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