Physicochemical properties of sweetpotato starches with different gelatinization temperatures

Starch/Staerke

Volumn 57, Issue 10, 2005, Pages 473-479

  Kitahara, Kanefumi ^a   Fukunaga, Satoshi ^a   Katayama, Kenji ^b   Takahata, Yasuhiro ^b   Nakazawa, Yoshinori ^b   Yoshinaga, Masaru ^b   Suganuma, Toshihiko ^a  

^a KAGOSHIMA UNIVERSITY   (Japan)

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

Author keywords

Gelatinization temperature, Chain length distribution; Sweetpotato starch

Indexed keywords

CRYSTALLIZATION; GELATION; THERMAL EFFECTS;

AMYLOPECTIN; GELATINIZATION TEMPERATURE, CHAIN-LENGTH DISTRIBUTION; PHYSICOCHEMICAL PROPERTIES; SWEETPOTATO STARCH;

STARCH;

IPOMOEA BATATAS;

EID: 27544440960     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200400349     Document Type: Article

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