Tuber starch amylose content is associated with cold‐induced sweetening in potato
Author:
Affiliation:
1. USDA‐ARS Vegetable Crops Research Unit and Department of Horticulture University of Wisconsin‐Madison Madison Wisconsin
Funder
U.S. Department of Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.137
Reference30 articles.
1. Genotype by Environment Interaction Effects on Starch Content and Digestibility in Potato (Solanum tuberosum L.)
2. Low Temperature Sweetening in Susceptible and Resistant Potatoes: Starch Structure and Composition
3. Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato
4. STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY
5. Structural characterization of legume starches. I. Studies on amylose, amylopectin, and beta limit dextrins;Biliaderis C.;Cereal Chem.,1981
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