Physicochemical, thermal and pasting properties of starches separated from different potato cultivars grown at different locations

Food Chemistry

Volumn 101, Issue 2, 2007, Pages 643-651

  Kaur, Amritpal ^a   Singh, Narpinder ^a   Ezekiel, Rajrathnam ^b   Guraya, Harmeet Singh ^c  

^a GURU NANAK DEV UNIVERSITY   (India)

^b CENTRAL POTATO RESEARCH INSTITUTE   (India)

^c SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Amylose; Location; Potato starch; Rapid visco analysis; Swelling; Thermal

Indexed keywords

AMYLOSE; POTATO STARCH;

ARTICLE; CORRELATION ANALYSIS; CORRELATION COEFFICIENT; CULTIVAR; GEOGRAPHIC DISTRIBUTION; GROWTH; MEASUREMENT; PASTE; PHYSICAL CHEMISTRY; SEPARATION TECHNIQUE; TEMPERATURE; TEMPERATURE DEPENDENCE; THERMAL ANALYSIS; TRANSITION TEMPERATURE; VISCOSITY;

OROGENIA; SOLANUM TUBEROSUM;

EID: 33748328413     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.054     Document Type: Article

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