Physicochemical properties of the starchy flour extracted from sweet potato tubers through lactic acid fermentation-Reference-Cited by-同舟云学术

Physicochemical properties of the starchy flour extracted from sweet potato tubers through lactic acid fermentation

Published:2005 Issue:9 Volume:85 Page:1558-1563
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Jyothi Alummoottil N,Wilson Barnabas,Moorthy Subramoney N,George Mathew

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference15 articles.

1. Genetic Variation in the Physical Properties of Sweet Potato Starch

2. and Enzymatic starch extraction from tropical root and tuber crops, in Proceedings of 9th Symposium of International Society for Tropical Root Crops, ed by and International Society for Tropical Root Crops, Wageningen, pp 83-88 (1994).

3. Nigeria's Food and Feeding Stuffs. University Press, Ibadan, pp 20-27 (1968).

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