Partial Hydrolysis of Granular Potato Starch Using α-Amylase - Effect on Physicochemical, Molecular, and Functional Properties-Reference-Cited by-同舟云学术

Partial Hydrolysis of Granular Potato Starch Using α-Amylase - Effect on Physicochemical, Molecular, and Functional Properties

Published:2018-11-20 Issue: Volume: Page:1800253
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Asiri Saeed A.¹,Ulbrich Marco¹,Flöter Eckhard¹

Affiliation:

1. Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Office GG2, Seestraße 13 13353 Berlin Germany

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201800253/fullpdf

Reference43 articles.

1. http://www.cipotato.org/potato-2

2. Characterization of three different potato starches and kinetics of their enzymatic hydrolysis by an α-amylase

3. Enzymatic hydrolysis of potato starches containing different amounts of phosphorus

4. Starch from Alberta potatoes: wet-isolation and some physicochemical properties

5. Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch

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