Starch Characteristics of Modern and Heirloom Potato Cultivars
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Plant Science
Link
http://link.springer.com/content/pdf/10.1007/s12230-013-9320-5.pdf
Reference53 articles.
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2. Barichello, V., R. Yada, R. Coffin, and D. Stanley. 1990. Low temperature sweetening in susceptible and resistant potatoes: Starch structure and composition. Journal of Food Science 55: 1054–1059.
3. Barichello, V., R. Yada, and R.H. Coffin. 1991. Starch properties of various potato (Solanum tuberosum L) cultivars susceptible and resistant to low temperature sweetening. Journal of the Science of Food and Agriculture 56: 385–397.
4. Barrios, E.P.P., D.W. Newsom, and J.C. Miller. 1963. Some factors influencing the culinary quality of Irish potatoes II. Physical characters. American Potato Journal 40: 200–208.
5. Behall, K.M., and J. Hallfrisch. 2002. Plasma glucose and insulin reduction after consumption of breads varying in amylose content. European Journal of Clinical Nutrition 56: 913–920.
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