Tuber and starch quality of wild and cultivated potato species and cultivars

Author:

Jansen G.,Flamme W.,Schüler K.,Vandrey M.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science,Agronomy and Crop Science,Food Science

Reference9 articles.

1. Alexander, R.J., 1995. Potato starch: New prospects for an old product.Cereal foods world 40 (10): 763–764.

2. Christensen, D.H. & M.H. Madsen, 1996. Changes in potato starch quality during growth.Potato Research 39: 43–50.

3. Flamme, W. & G. Jansen, 1997. A new method to measure gelatinization and pasting properties with low amounts of cereal meal and starch.Nahrung 41 (4): 241–242.

4. Flamme, W., B. Stölken, M. Passenheim, E. Flamme, G. Richter & E. Müller 1985. Bestimmung der Verkleisterungseigenschaften von Roggenschrot,-mehl oder-stärke mit dem modifizierten Rotationsviskosimeter Rheotest 2.Information der ZG Winterroggen 10: 327–329.

5. Hovenkamp-Hermelink, J.H.M., J.N. de Vries, P. Adamse, E. Jacobsen, B. Witholt & W.J. Feenstra, 1988. Rapid estimation of the amylose/amylopectin ratio in small amounts of tuber and leaf tissue of potato.Potato Research 31: 241–246.

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