Studies on the physicochemical, morphological, thermal and crystalline properties of starches separated from different Dioscorea opposita cultivars

Food Chemistry

Volumn 99, Issue 1, 2006, Pages 38-44

  Shujun, Wang ^a   Wenyuan, Gao ^a   Hongyan, Liu ^b   Haixia, Chen ^a   Jiugao, Yu ^a   Peigen, Xiao ^c  

^a TIANJIN UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c INSTITUTE OF MEDICINAL PLANT DEVELOPMENT   (China)

Author keywords

Crystallinity; Dioscorea opposita Thunb.; Morphological; Physicochemical; Starch; Thermal

Indexed keywords

AMYLOSE; STARCH;

ARTICLE; CULTIVAR; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATINIZATION; MORPHOLOGY; PHYSICAL CHEMISTRY; TRANSITION TEMPERATURE; YAM;

DIOSCOREA ALATA; DIOSCOREA POLYSTACHYA;

EID: 33646074033     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.007     Document Type: Article

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