Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures
Author:
Funder
Agricultural Research Service
U.S. Department of Agriculture
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference46 articles.
1. Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers;Allan;Journal of Food Science,2022
2. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries;Allan;Journal of Food Science,2021
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1. The effects of adding various starches on the structures of restructured potato‐based dough and the oil uptake of potato chips;Journal of the Science of Food and Agriculture;2024-05-02
2. Improvement of sorghum-wheat blended flours by E-beam irradiation: Physicochemical properties, rheological behavior, microstructure, and quality properties;International Journal of Biological Macromolecules;2024-04
3. Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes;Food Chemistry: X;2024-03
4. Comparative study of conventional frying and air frying on the quality of potatoes (Solanum tuberosum L.);Food Science & Nutrition;2023-08-09
5. Corrigendum to: Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures [Food Hydrocolloids 137 108377];Food Hydrocolloids;2023-05
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