Evaluation of sweet potato cultivars and heating methods for control of maltose production, viscosity and sensory quality

Journal of Food Quality

Volumn 28, Issue 2, 2005, Pages 191-204

  Ridley, Stephen C ^a   Lim, Miang ^b   Heenan, Sam ^b   Bremer, Phil ^b  

^a UNIVERSITY OF WISCONSIN RIVER FALLS   (United States)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

MALTOSE PRODUCTION; SEMITROPICAL REGIONS; STARCH GELATINIZATION; SWEET POTATO;

DEHYDRATION; HEAT TREATMENT; MALTOSE; OPTIMIZATION; STARCH; TEXTURES; VISCOSITY;

FOOD PRODUCTS;

DEHYDRATION; FOOD; HEAT TREATMENT; MALTOSE; OPTIMIZATION; SENSORS; STARCH; VARIETIES; VISCOSITY;

IPOMOEA BATATAS;

EID: 21644440008     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2005.00013.x     Document Type: Article

References (10)

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