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2019, Vol. 18(1): 231-245 DOI: 10.1016/S2095-3119(18)62137-9 | ||
Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making | ||
ZHOU Liang1, MU Tai-hua1, MA Meng-mei1, ZHANG Ruo-fang2, SUN Qing-hua2, XU Yan-wen3 |
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1 Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P.R.China 2 Inner Mongolia Potato Engineering and Technology Research Centre, Inner Mongolia University, Hohhot 010021, P.R.China 3 Comprehensive Testing Ground, Xinjiang Academy of Agricultural Sciences, Urumqi 830000, P.R.China |
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Received 2018-03-26 Revised null | ||
Supporting info | ||
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