Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties-Reference-Cited by-同舟云学术

Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties

Published:2018-07-23 Issue:6 Volume:27 Page:1627-1637
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Yoon Huina,No Junhee,Kim Wook,Shin Malshick^ORCID

Funder

Rural Development Administration

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-018-0429-7/fulltext.html

Reference33 articles.

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3. Garcia AM, Walter WM Jr. Physicochemical characterization of starch from Peruvian sweetpotato selections. Starch/Stärke 50: 331–337 (1998)

4. Hagenimana V, Vezina LP, Simard RE. Distribution of amylases within sweet potato (Ipomoea batatas L.) root tissue. J. Agr. Food Chem. 40: 1777–1783 (1992)

5. Han SK, Song YS, Lee HU, Ahn SH, Yang JW, Lee JS, Chung MN, Suh SJ, Park KH. Difference of starch characteristics of sweetpotato (Ipomoea batatas (L.) Lam) by cultivated regions. Korean J. Food Sci. Technol. 45: 682–692. (2013)

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