Physical properties of starch of Asian-adapted potato varieties
- 18 August 1999
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 79 (12) , 1642-1646
- https://doi.org/10.1002/(sici)1097-0010(199909)79:12<1642::aid-jsfa412>3.0.co;2-2
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Starch Noodle Quality as Related to Potato GenotypesJournal of Food Science, 1996
- Screening Potato Starch for Novel Properties Using Differential Scanning CalorimetryJournal of Food Science, 1995
- Potato Starch Paste Behavior as Related to Some Physical/Chemical PropertiesJournal of Food Science, 1994
- International cooperation and the role of the potato in feeding the worldAmerican Journal of Potato Research, 1993
- The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat floursJournal of Cereal Science, 1991
- Starch Gelatinization in Cold Temperature Sweetening Resistant PotatoesJournal of Food Science, 1990
- Low Temperature Sweetening in Susceptible and Resistant Potatoes: Starch Structure and CompositionJournal of Food Science, 1990
- POTATO STARCH: PRODUCTION AND USESPublished by Elsevier ,1984
- Tentative Hypothesis to Explain How Electrolytes Affect the Gelatinization Temperature of Starches in WaterStarch ‐ Stärke, 1982
- Gelatination Temperatures of Starch, as Influenced by Polyhydric and Monohydric Alcohols, Phenols, Carboxylic Acids and some other AdditivesStarch ‐ Stärke, 1970