Physicochemical properties of sweet potato flour and starch as affected by blanching and processing

Starch/Staerke

Volumn 55, Issue 6, 2003, Pages 258-264

  Jangchud, Kamolwan ^a   Phimolsiripol, Yuthana ^a   Haruthaithanasan, Vichai ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Blanching; Physicochemical properties; Sweet potato

Indexed keywords

COMPOSITION; CROPS; EXTRACTION; MOISTURE; PHYSICAL CHEMISTRY; PROTEINS; SOLUBILITY; VISCOSITY;

BLANCHING PROCESSES; GELATINIZATION; PHYSICOCHEMICAL PROPERTIES; SWEET POTATO;

STARCH;

AMYLOSE; CHEMICAL COMPOSITION; CORN; EXTRACTION; GELATIN; MOISTURE; PROTEINS; STARCH;

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 15744393937     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200390053     Document Type: Article

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