Processing and Utilization Technology of Root and Tuber Food

Fankui Zeng; Huachun Guo; Gang Liu

doi:10.3390/foods13132082

Foods (Jul 2024)

Processing and Utilization Technology of Root and Tuber Food

Fankui Zeng,
Huachun Guo,
Gang Liu

Affiliations

Fankui Zeng: Research Center for Natural Medicine and Chemical Metrology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
Huachun Guo: College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650000, China
Gang Liu: Research Center for Natural Medicine and Chemical Metrology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China

DOI: https://doi.org/10.3390/foods13132082
Journal volume & issue: Vol. 13, no. 13
p. 2082

Abstract

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Roots and tubers make a great contribution to major staple foods and provide good sources of dietary carbohydrates for the nutrition supply and energy recharge of human [...]

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Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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