Effect of Storage Period on Free Sugar and Starch Contents of Six Sweet Potato Varieties with Different Taste on Baking, and Quantification of Sweetness and Texture-Reference-Cited by-同舟云学术

Effect of Storage Period on Free Sugar and Starch Contents of Six Sweet Potato Varieties with Different Taste on Baking, and Quantification of Sweetness and Texture

Published:2018 Issue:4 Volume:17 Page:449-457
ISSN:1347-2658
Container-title:Horticultural Research (Japan)
language:en
Short-container-title:Engeigaku kenkyuu

Author:

Ando Toshio¹,Yasuda Masaki¹,Hisaka Hiroyuki¹

Affiliation:

1. Chiba Prefectural Agriculture and Forestry Research Center

Publisher

Japanese Society for Horticultural Science

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/hrj/17/4/17_449/_pdf

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3. 片山健二・田宮誠司・蔵之内利和・小巻克巳・中谷　誠．2003．サツマイモ新品種「クイックスイート」．作物研報．3: 35–52.

4. 栗原大二．2015．サツマイモ新品種「べにはるか」に対する消費者ニーズの特性と産地販売戦略．千葉農林総研研報．7: 1–13.

5. 宮崎丈史．1990．サツマイモの成分変化に及ぼすキュアリング処理と貯蔵条件および加熱処理の影響．園学雑．59: 649–656.

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