Physico-chemical and functional properties of starch from stored potato: effect of anti-sprouting treatments
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-022-01749-9.pdf
Reference50 articles.
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2. M.Z. Sitohy, S.S. El-Saadany, S.M. Labib, M.F. Ramadan, Starch 52(4), 101–105 (2000). https://doi.org/10.1002/star.200390017
3. A. Kaur, N. Singh, R. Ezekiel, S.H. Guraya, Food Chem. 101, 643–651 (2007). https://doi.org/10.1016/j.foodchem.2006.01.054
4. J.E. Pardo, A. Alvarruiz, J.I. Perez, R. Gomez, R. Varon, J. Food Qual. 23(2), 149–160 (2000). https://doi.org/10.1111/j.1745-4557.2000.tb00202.x
5. Neeraj, S. Siddiqui, N. Dalal, Indian J. Hort. 76(4), 728–734 (2019). https://doi.org/10.5958/0974-0112.2019.00115.4
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