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.
- Course introduction
- Course Structure
- Downloadable resources
- Comments
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
Key Technologies of Sweet Potato Processing and Comprehensive Utilization of its by-Products
Learner Satisfaction Rating
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