Alpha-amylase inhibitor changes during processing of sweet potato and taro tubers

Plant Foods for Human Nutrition

Volumn 57, Issue 3-4, 2002, Pages 285-294

  Rekha, M R ^a   Padmaja, G ^a  

^a CENTRAL TUBER CROPS RESEARCH INSTITUTE   (India)

Author keywords

Alpha amylase inhibitor; Boiling; Flour preparation; Microwave baking; Oven drying; Processing changes; Sweet potato; Taro

Indexed keywords

AMYLASE; ENZYME INHIBITOR;

ARTICLE; CHEMISTRY; COLOCASIA; COOKING; DRUG ANTAGONISM; FLOUR; HEAT; METABOLISM; METHODOLOGY; SWEET POTATO;

ALPHA-AMYLASE; COLOCASIA; COOKERY; ENZYME INHIBITORS; FLOUR; HEAT; IPOMOEA BATATAS;

COLOCASIA ESCULENTA; IPOMOEA; IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 0036770516     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1021837115267     Document Type: Article

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