Comparison of physicochemical properties of starches and parenchyma cells isolated from potatoes cultivated in Korea
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-015-0123-y.pdf
Reference29 articles.
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3. National Potato Council. 2013 Potato Statistical Yearbook. National Potato Council, Washington, DC, USA. pp. 75–78 (2013)
4. Ek KL, Brand-Miller J, Copeland L. Glycemic effect of potatoes. Food Chem. 133: 1230–1240 (2012)
5. Kim EJ, Kim HS. Physicochemical properties of dehydrated potato parenchyma cells with ungelatinized and gelatinized starches. Carbohyd. Polym. 117: 845–852 (2015)
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