New sweet potato line having low gelatinization temperature and altered starch structure

Starch/Staerke

Volumn 54, Issue 2, 2002, Pages 51-57

  Katayama, Kenji ^a   Komae, Kozo ^a   Kohyama, Kaoru ^b   Kato, Tsuneo ^c   Tamiya, Seiji ^d   Komaki, Katsumi ^e  

^a NATIONAL AGRICULTURAL RESEARCH CENTER   (Japan)

^b NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^d Tochigi Prefectural Agricultural Experiment Station   (Japan)

^e Cabinet Office   (Japan)

Author keywords

Chain length distribution; Gelatinization temperature; Pasting temperature; Sweet potato

Indexed keywords

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 0036472966     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-379X(200202)54:2<51::AID-STAR51>3.0.CO;2-6     Document Type: Article

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