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International Journal of Food Sciences and Nutrition Volume 68, 2017 - Issue 2
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Food Composition and Analysis

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

Xingli LiuKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China; ;Laboratory of General and Organic Chemistry, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
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Taihua MuKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China; Correspondence[email protected]
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Hongnan SunKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China;
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Miao ZhangKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China;
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Jingwang ChenKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China;
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Maire Laure FauconnierLaboratory of General and Organic Chemistry, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
Pages 167-178 | Received 18 Apr 2016, Accepted 11 Aug 2016, Published online: 09 Sep 2016

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