Physicochemical properties of twenty‐one Caribbean sweet potato cultivars
- 10 August 2009
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 44 (9), 1696-1704
- https://doi.org/10.1111/j.1365-2621.2009.01941.x
Abstract
No abstract availableKeywords
This publication has 29 references indexed in Scilit:
- Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potatoJournal of Food Composition and Analysis, 2008
- Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle QualityJournal of Food Science, 2003
- An A-Z of Food and DrinkPublished by Oxford University Press (OUP) ,2002
- Genetic Variation in the Physical Properties of Sweet Potato StarchJournal of Agricultural and Food Chemistry, 1999
- Kinetics of colour change of double concentrated tomato paste during thermal treatmentJournal of Food Engineering, 1997
- Isolation and Physicochemical Characterization of Fonio (Digitaria exilis Stapf) StarchStarch ‐ Stärke, 1997
- The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat floursJournal of Cereal Science, 1991
- The structure and interactions of starch with food constituentsCanadian Journal of Physiology and Pharmacology, 1991
- Isomerization and losses of trans-.beta.-carotene in sweet potatoes as affected by processing treatmentsJournal of Agricultural and Food Chemistry, 1988
- STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRYJournal of Food Science, 1980