Comparative analyses of the starch quality isolated from a local red potato and a commercial non-pigmented potato cultivar
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science
Link
https://link.springer.com/content/pdf/10.1007/s42535-021-00331-w.pdf
Reference80 articles.
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2. AOAC (2000) The official methods of analysis, 17th edn. Association of Official Analytical Chemists, Washington
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4. Biduski B, da Silva WMF, Colussi R, El Halal SLM, Lim L, Dias ARG, Zavareze ER (2018) Starch hydrogels: The influence of the amylose content and gelatinization method. Int J Biol Macromol 113:443–449. https://doi.org/10.1016/j.ijbiomac.2018.02.144
5. Birt DF, Boylston T, Hendrich S, Jane J, Hollis J, Li L, McClelland J, Moore S, Phillips GJ, Rowling M, Schalinske K, Scott MP, Whitle EM (2013) Resistant starch: promise for improving human health. Adv Nutr 4:587–601. https://doi.org/10.3945/an.113.004325
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