Potato Processing Industry in China: Current Scenario, Future Trends and Global Impact
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11540-022-09588-3.pdf
Reference49 articles.
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3. Awuah GB, Ramaswamy HS, Economides A (2007) Thermal processing and quality: principles and overview. Chem Eng Process 46(6):584–602. https://doi.org/10.1016/j.cep.2006.08.004
4. Birch PRJ, Bryan G, Fenton B, Gilrory EM, Hein I, Jones JT, Prashar A, Taylor MA, Torrance L, Toth IK (2012) Crops that feed the world 8: potato: are the trends of increased global production sustainable? Food Security 4(4):477–508. https://doi.org/10.1007/s12571-012-0220-1
5. Blades M, Anjum FM, Pasha I, Ahmad SK, Ahamad S, Issa KM, Iqbal Z (2008) Effect of emulsifiers on wheat-potato composite flour for the production of leavened flat bread (naan). Nutrition and Food Science 38(5):482–491. https://doi.org/10.1108/00346650810907001
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