The effect of various potato cultivars at different times during growth on starch content determined by DSC

Journal of Thermal Analysis and Calorimetry

Volumn 79, Issue 1, 2005, Pages 13-18

  Liu, Q ^a   Lu, X ^a,c   Yada, R ^b  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c UNIVERSITY OF CALGARY   (Canada)

Author keywords

DSC; Gelatinization enthalpy ( H); Growth times; Potato cultivars; Potato dry matter; Starch content; Starch gelatinization

Indexed keywords

ABSORPTION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FOOD PRODUCTS; GLUCOSE; LIPIDS; MOISTURE; WATER;

DSC; GELETINIZATION ENTHALPY (ΔH); POTATO CULTIVARS; POTATO DRY MATTER; STARCH CONTENT; STARCH GELATINIZATION;

STARCH;

EID: 18244408002     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-004-0555-8     Document Type: Article

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