Characteristics of acetylated and enzyme-modified potato and sweet potato flours-Reference-Cited by-同舟云学术

Characteristics of acetylated and enzyme-modified potato and sweet potato flours

Published:2007-01 Issue:4 Volume:103 Page:1119-1126
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ramesh Yadav A.,Mahadevamma S.,Tharanathan R.N.,Ramteke R.S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

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4. Chauhan, A. S., Rekha, M. N., Ramesh Yadav, A., Ramesh, M. N., Ramteke, R. S., & Eipeson, W. E. (2004). A process for the preparation of puffed cubes from starchy vegetables. Indian Patent: 192350/2004.

5. Starch granule size strongly determines starch noodle processing and noodle quality;Chen;Journal of Food Science,2003

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