Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars-Reference-Cited by-同舟云学术

Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars

Published:2016-09-09 Issue:2 Volume:68 Page:167-178
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Liu Xingli¹²,Mu Taihua¹,Sun Hongnan¹,Zhang Miao¹,Chen Jingwang¹,Fauconnier Maire Laure²

Affiliation:

1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China;

2. Laboratory of General and Organic Chemistry, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2016.1226272

Reference54 articles.

1. Antioxidant Activity and Total Phenolics in Different Genotypes of Potato (Solanum tuberosum, L.)

2. Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads

3. Effect of emulsifiers on wheat‐potato composite flour for the production of leavened flat bread (naan)

4. Amino acid composition and nutritional value of four cultivated South American potato species

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