Effect of high pressure on the saccharification of starch in the tuberous root of sweet potato ( Ipomoea batatas )

Author:

Shigematsu Toru,Furukawa Naho,Takaoka Ryo,Hayashi Mayumi,Sasao Shoji,Ueno Shigeaki,Nakajima Kanako,Kido Miyuki,Nomura Kazuki,Iguchi Akinori

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Biophysics

Reference16 articles.

1. Sweetpotato: An Untapped Food Resource;Woolfe,1992

2. Sweetpotato as food material with physiological functions;Yamakawa;Acta Hortic.,2002

3. Antimutagenicity of sweetpotato (Ipomoea batatas) Roots;Yoshimoto;Biosci. Biotechnol. Biochem.,1999

4. 1. Introduction to improving food quality by novel food processing;Tokuşoğlu,2014

5. Food processing by high hydrostatic pressure;Yamamoto;Biosci. Biotechnol. Biochem.,2017

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