Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet Potatoes
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb05690.x/fullpdf
Reference43 articles.
1. Amylose and Amylopectin Content of Starches Determined by their Iodine Complex Formation1
2. Properties of Starch Noodles as Affected by Sweetpotato Genotype
3. Heat-moisture treatment effects on sweetpotato starches differing in amylose content
4. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours
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