Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan-Reference-Cited by-同舟云学术

Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan

Published:2019-10-28 Issue:6 Volume:55 Page:2344-2351
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Nawaz Asad¹²³^ORCID,Ali Shinawar Waseem³,Irshad Sana⁴,Irshad Fatima⁵,Ahmed Aftab³,Sharmeen Zainab⁶,Khan Imran³

Affiliation:

1. Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou 225009 China

2. Jiangsu Key Laboratory of Crop Genetics and Physiology Key Laboratory of Plant Functional Genomics of the Ministry of Education College of Agriculture Yangzhou University Yangzhou 225009 China

3. Institute of Agricultural Sciences University of the Punjab Quaid‐e‐Azam Campus Lahore 54590 Pakistan

4. School of Environmental Studies China University of Geo Sciences Wuhan 430074 China

5. Department of Mathematics University of Education Lahore Campus Lahore 54660 Pakistan

6. Institute of Diet and Nutritional Sciences Faculty of Allied Health Sciences The University of Lahore 54000 Lahore Pakistan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14412

Reference22 articles.

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2. Potato waste management in Pakistan's perspective;Ali S.W.;Journal of Hygienic Engineering and Design,2015

3. Anwar D. Shabbir D. Shahid M.H.&Samreen W.(2015).Determinants of potato prices and its forecasting: a case study of Punjab Pakistan. University Library of Munich Germany.https://mpra.ub.uni-muenchen.de/66678

4. Effects of probiotics on body weight, body mass index, fat mass and fat percentage in subjects with overweight or obesity: a systematic review and meta-analysis of randomized controlled trials

5. Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

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