Starch Modified by Natural Fermentation in Orange‐Fleshed Sweet Potato-Reference-Cited by-同舟云学术

Starch Modified by Natural Fermentation in Orange‐Fleshed Sweet Potato

Published:2021-06-22 Issue:9-10 Volume:73 Page:2100004
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Paixão e Silva Giselle de Lima¹^ORCID,Bento Juliana Aparecida Correia¹,Lião Luciano Morais²,Soares Júnior Manoel Soares¹,Caliari Márcio¹

Affiliation:

1. Department of Food Engineering Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Goiânia CEP 74690–900 Brazil

2. Federal University of Goiás (UFG) – Institute of Chemistry Av. Goiás – Chácaras Califórnia, CP 131, Campus Samambaia Goiânia CEP 74001–970 Brazil

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100004

Reference65 articles.

1. Physicochemical properties of sweetpotato starch

2. A comparative metabolomics study of flavonoids in sweet potato with different flesh colors ( Ipomoea batatas (L.) Lam)

3. Chemical constituents and health effects of sweet potato

4. Studies on the Characteristic Properties of Fermented, Sun-Dried Orange-Fleshed Sweet Potato Flour

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