Application Potential and Technological Properties of Colored Sweet Potato Starches-Reference-Cited by-同舟云学术

Application Potential and Technological Properties of Colored Sweet Potato Starches

Published:2020-09-27 Issue:1-2 Volume:73 Page:2000100
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,Ribeiro Gislane Oliveira¹,Lião Luciano Morais²,Soares Júnior Manoel Soares¹,Caliari Márcio¹

Affiliation:

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

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

Funder

Fundação de Amparo à Pesquisa do Estado de Goiás

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000100

Reference66 articles.

1. V.Heuzé G.Tran P.Hassoun D.Renaudeau D.Bastianelli Sweet potato (Ipomoea batatas) tubers. Feedipedia a programme by INRA IRAD AFZ and FAO2015.

2. Composition, molecular structure, and physicochemical properties of tuber and root starches: a review

3. Physicochemical Properties of Caribbean Sweet Potato (Ipomoea batatas (L) Lam) Starches

4. Physicochemical properties, molecular structure, and uses of sweetpotato starch

5. Specialty starches for snack foods

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