Amylose content decreases during tuber development in potato
Author:
Affiliation:
1. Vegetable Crops Research Unit, USDA-ARS; 1575 Linden Drive Madison WI 53706 USA
2. Department of Horticulture, USDA-ARS; 1575 Linden Drive Madison WI 53706 USA
Funder
USDA-ARS Research Associate Program and the Crop Germplasm Committee of the National Plant Germplasm System.
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7673/fullpdf
Reference33 articles.
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3. Effect of long-term consumption of amylose vs amylopectin starch on metabolic variables in human subjects;BeHall;Am J Hum Nutr,1995
4. Arepas made from high amylose corn flour produce favorably low glucose and insulin responses in healthy humans;Granfeldt;J Nutr,1995
5. High-amylose wheat generated by RNA interference improves indices of large-bowel health in rats;Regina;Proc Natl Acad Sci USA,2006
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