Physicochemical properties of amylose-free starch from transgenic sweet potato

Carbohydrate Polymers

Volumn 49, Issue 3, 2002, Pages 253-260

  Noda, Takahiro ^a,d   Kimura, Takashi ^a   Otani, Motoyasu ^b   Ideta, Osamu ^c   Shimada, Takiko ^b   Saito, Akira ^a   Suda, Ikuo ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR KYUSHU OKINAWA REGION   (Japan)

^b Ishikawa Agricultural College   (Japan)

^c NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

^d NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

Author keywords

Amylose free starch; Gelatinization temperature; Physicochemical properties

Indexed keywords

DNA; ENTHALPY; ENZYMES; PARTICLE SIZE ANALYSIS; PHYSICAL CHEMISTRY;

GELATINIZATION;

STARCH;

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 0037102808     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(01)00343-5     Document Type: Article

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