Characteristics of acetylated and enzyme-modified potato and sweet potato flours

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1119-1126

  Ramesh Yadav, A ^a   Mahadevamma, S ^a   Tharanathan, R N ^a   Ramteke, R S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Acetylation; Enzyme modification; Gel permeation chromatography; Infra red spectroscopy; Potato; Scanning electron microscopy; Starch; Sweet potato

Indexed keywords

ACETIC ACID DERIVATIVE; CARBOHYDRATE; GLUCAN 1,4 ALPHA GLUCOSIDASE; SEPHAROSE; STARCH;

ACETYLATION; ARTICLE; CONTROLLED STUDY; CRYSTALLIZATION; DEGRADATION; DIGESTION; ENZYME MODIFICATION; FLOUR; FRACTIONATION; INFRARED SPECTROSCOPY; MOLECULAR WEIGHT; NONHUMAN; POTATO; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SURFACE PROPERTY; SWEET POTATO;

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 33947542979     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.012     Document Type: Article

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