What makes starch from potato (Solanum tuberosumL.) tubers unique: A review
Author:
Affiliation:
1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
2. Department of Agriculture and FisheriesGovernment of Flanders Brussels Belgium
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12596
Reference215 articles.
1. Enzymatic hydrolysis of potato starches containing different amounts of phosphorus
2. Microstructural changes of potato cells and starch granules heated in oil
3. Fine molecular structure and its effects on physicochemical properties of starches in potatoes grown in two locations
4. Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers
5. Salt in food processing; usage and reduction: a review
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