| 马铃薯全粉加工制品及营养价值研究进展 |
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| 引用本文： | 陶银,文韵漫. 马铃薯全粉加工制品及营养价值研究进展[J]. 粮食与油脂, 2020, 33(4): 10-13 |
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| 作者姓名： | 陶银 文韵漫 |
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| 作者单位： | 云南省粮油科学研究院,云南昆明,650033 |
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| 基金项目： | 云南省科技厅应用基础研究计划青年项目 |
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| 摘 要： | 综述了马铃薯全粉的营养价值以及在各类食品中的应用,对马铃薯全粉研究利用和发展前景进行了展望。
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| 关 键 词： | 马铃薯全粉 加工制品 营养价值 |
Research progress of potato whole flour processed products and nutritional value |
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| TAO Yin,WEN Yun-man. Research progress of potato whole flour processed products and nutritional value[J]. Cereals & Oils, 2020, 33(4): 10-13 |
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| Authors: | TAO Yin WEN Yun-man |
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| Affiliation: | (Yunnan Academy of grain and oil science,Kunming 650033,Yunnan,China) |
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| Abstract: | The nutritional value of potato whole flour and its application in various foods were introduced,and the research,utilization and development prospect of potato whole flour were prospected. |
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| Keywords: | potato whole flour processed product nutritional value |
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