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Sweet potato and potato residual flours as potential nutritional and healthy food material

JU Dong MU Tai-hua SUN Hong-nan

农业科学学报（英文版）2017，Vol.16Issue(11)：2632-2645,14.

农业科学学报（英文版）2017，Vol.16Issue(11)：2632-2645,14.DOI:10.1016/S2095-3119(16)61601-5

Sweet potato and potato residual flours as potential nutritional and healthy food material

JU Dong ¹MU Tai-hua ¹SUN Hong-nan¹

作者信息

1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P.R.China
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摘要

关键词

sweet potato residue/potato residue/component analysis/comprehensive nutritional value/grey relational analysis

Key words

sweet potato residue/potato residue/component analysis/comprehensive nutritional value/grey relational analysis

引用本文复制引用

JU Dong,MU Tai-hua,SUN Hong-nan..Sweet potato and potato residual flours as potential nutritional and healthy food material[J].农业科学学报（英文版）,2017,16(11):2632-2645,14.

基金项目

The research was supported by the National Key Research and Development Program of China (2017YFD0400401),the Public Welfare Industry (Agriculture) Research Project,China (201503001-2),and the earmarked foud for the China Agriculture Research System (CARS-10-B21). （2017YFD0400401）

农业科学学报（英文版）

OACSCDCSTPCD

ISSN：2095-3119

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