Effect of Cultivar Difference and Root Growth Stage on the Thermal, Rheological, and In Vitro Digestibility Properties of Cassava Starch-Reference-Cited by-同舟云学术

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Effect of Cultivar Difference and Root Growth Stage on the Thermal, Rheological, and In Vitro Digestibility Properties of Cassava Starch

Published:2020-12-28 Issue:3-4 Volume:73 Page:2000157
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Gourilekshmi Subrahmanyan S.¹,Jyothi Alummoottil N.¹,Sreekumar Janardanan²

Affiliation:

1. Division of Crop Utilization ICAR‐Central Tuber Crops Research Institute, Sreekariyam Thiruvananthapuram Kerala 695017 India

2. Section of Extension and Social Sciences ICAR‐Central Root Crops Research Institute, Sreekariyam Thiruvananthapuram Kerala 695017 India

Funder

University Grants Commission

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000157

Reference40 articles.

1. Recent understanding of starch biosynthesis in cassava for quality improvement: A review

2. Composition, structure, physicochemical properties, and modifications of cassava starch

3. FAOSTAT.http://www.fao.org/faostat/en/#data/QC(accessed: December 2020).

4. Change in physicochemical traits of cassava roots and starches associated with genotypes and environmental factors

5. Effect of growth period on the multi-scale structure and physicochemical properties of cassava starch

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1. Starch Gelatinization Behavior: The Impact of Granular Structure;Starch - Stärke;2024-01-24

2. Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility;eFood;2021

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