Jicama (Pachyrhizus spp.) a nonconventional starch: A review on isolation, composition, structure, properties, modifications and its application
-
Published:2024-02
Issue:
Volume:258
Page:129095
-
ISSN:0141-8130
-
Container-title:International Journal of Biological Macromolecules
-
language:en
-
Short-container-title:International Journal of Biological Macromolecules
Author:
Kishore Anand,Patil Rohan Jitendra,Singh Anupama,Pati Kalidas
Funder
National Institute of Food Technology Entrepreneurship and Management
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference123 articles.
1. Yam Bean: Pachyrhizus DC.-Promoting the Conservation and Use of Underutilized and Neglected Crops;Sørensen,1996
2. Evaluation of the storage root-forming legume yam bean (Pachyrhizus spp.) under West African conditions;Zanklan;Crop Sci.,2007
3. Morphometric and crystallinity changes on jicama starch (Pachyrizus erosus) during gelatinization and their relation with in vitro glycemic index;Ramírez-Miranda;Starch-Stärke,2017
4. Edible Medicinal and Non-medicinal Plants: Modified Stems, Roots, Bulbs;Lim,2002
5. Element profiling of thirty genotypes of yam bean in eastern India by using proton induced X-ray emission (PIXE);Pati;J. Food Compos. Anal.,2021