In vitrostarch digestion in sweet potato (Ipomoea batatas L.) flours-Reference-Cited by-同舟云学术

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In vitrostarch digestion in sweet potato (Ipomoea batatas L.) flours

Published:2012-09-12 Issue:1 Volume:48 Page:150-156
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Chen Gladys¹,Sopade Peter

Affiliation:

1. School of Agriculture and Food Sciences; the University of Queensland; St Lucia; Qld; 4072; Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03171.x/fullpdf

Reference23 articles.

1. Effect of food processing on the resistant starch content of cereals and cereal products - a review;Alsaffar;International Journal of Food Science and Technology,2011

2. Kinetics of colour change of bamboo shoot slices during microwave drying;Bal;International Journal of Food Science and Technology,2011

3. Distinctive sorghum starch granule morphologies appear to improve raw starch digestibility;Benmoussa;Starch/Stärke,2006

4. Relationship between granule size and in vitro digestibility of maize and potato starches;Dhital;Carbohydrate Polymers,2010

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of a glue- and heat- sealable acorn kernel meal/κ-carrageenan composite film with high-haze and UV-shield for packaging grease;Industrial Crops and Products;2023-11

2. Octenyl succinylated potato starch-based film reinforced by honey-bee products: Structural and functional properties;Food Packaging and Shelf Life;2022-12

3. Kinetics of starch digestion in potato (Solanum tuberosum) flours: Innovative modelling and relationships with particle size;Journal of Food Engineering;2022-09

4. Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads;International Journal of Food Science & Technology;2022-04-29

5. Structural changes of different starches illuminated with linearly polarised visible light;Food Chemistry;2021-05

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