Textural and sensory properties of α-amylase treated poi stored at 4C

Journal of Food Processing and Preservation

Volumn 26, Issue 1, 2002, Pages 1-10

  Huang, Alvin S ^a   Komarasamy, Karthik ^a   Liu, Xiao Xing ^a  

^a UNIVERSITY OF HAWAII   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

REFRIGERATION; STARCH; TEXTURES; VISCOSITY;

ENZYMATIC TREATMENT; GELLING;

ENZYMES;

ASPERGILLUS ORYZAE; COLOCASIA ESCULENTA; SUIDAE;

EID: 0036000748     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2002.tb00473.x     Document Type: Article

References (10)

1. Application of texture profile analysis to instrumental food texture evaluation
2. Microbiological and chemical changes in poi stored at 20°C
3. Physical and chemical studies of taro starches and flours
4. Combined gas chromatography-mass spectrometric analysis of the aroma components of cooked taro
5. Staling in starch breads: The effect of antistaling α-amylase
6. Processed food