Using potato residue from potato starch production as main material,the solid-fermentation of bacterial protein feeds by Aspergillus niger 2103,Geotrichum candidum 31348 and Candida tropicalis 1254 was optimized.

A study on the parameters of microwave techniques producing low oil content potato chips;

Effect of different pretreatments on the infusing rate and sensory Quality of potato chips;

Processing technology of vacuum freeze drying potato chips;