Textural and Gelatinization Characteristics of White, Cream, and Orange Fleshed Sweet Potato Tubers (Ipomoea BatatasL.)
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2010.509895
Reference50 articles.
1. Relationship between α-amylase degradation and physico-chemical properties of sweet potato starches
2. Influence of Delayed Harvest Time on Physico-chemical Properties of Sweetpotato Starch
3. Physicochemical Properties of Sweet Potato Flour and Starch as Affected by Blanching and Processing
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