Relationship between α-amylase degradation and physico-chemical properties of sweet potato starches-Reference-Cited by-同舟云学术

Relationship between α-amylase degradation and physico-chemical properties of sweet potato starches

Published:1999-05 Issue:2 Volume:65 Page:157-163
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang T.,Oates C.G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. Characterization of the action of Bacillus subtilus alpha-amylase on sweet potato starch, amylose and amylopectin;Chang Rupp;J. of Food Biochem.,1988

2. Characteristics of starches from tropical food plants; malpha amylase hydrolysis swelling and solubility patterns;Delpeuch;Ann. Technol. Agri.,1980

3. Starch digestibility of foods a nutritional perspective;Dreher;Crit. Rev. Food Sci. Nutr.,1984

4. Determination of reducing sugars with improved precision;Dygert;Analytical Biochemistry,1965

5. French, D. (1984). Organisation of starch granules. In Starch and Technology, ed. R. L. Whistler. Academic Press, New York, pp. 184–248.

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