Composition, structure and physicochemical properties of three coloured potato starches-Reference-Cited by-同舟云学术

Composition, structure and physicochemical properties of three coloured potato starches

Published:2018-05-17 Issue:10 Volume:53 Page:2325-2334
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Yang Liping¹^ORCID,Xia Yuesheng¹,Junejo Shahid Ahmed¹,Zhou Yibin¹

Affiliation:

1. Key laboratory of Agricultural products processing engineering of Anhui Province; Anhui Agricultural University; 130 Chang Jiang West Road Hefei 230036 China

Funder

Anhui scientific and technical tackle-key-problem plan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13824/fullpdf

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4. Crystallinity, thermal and pasting properties of starches from different potato cultivars grown in Brazil;Dos Santos;International Journal of Biological Macromolecules,2016

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