Key Technologies of Sweet Potato Processing and Comprehensive Utilization of Potato By-Products

38min

This course introduces processing technologies of sweet potato starch and its series products. It provides a detailed and comprehensive account of physicochemical and functional properties of sweet potato products, the nutritional components extracted from sweet potato, as well as their utilization in food and other areas.

Lecturer

Mu Taihua

Sweet potato, food science and technology, IFST, CAAS

Sweet Potato and Potato Processing Innovation Team, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (IFST,CAAS)

Supporting Institution

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