Properties of starch separated from irradiated potato tubers stored at 8 and 12°C

Journal of Food Science and Technology

Volumn 44, Issue 2, 2007, Pages 205-208

  Rana, Gauri ^a   Ezekiel, R ^a  

^a CENTRAL POTATO RESEARCH INSTITUTE   (India)

Author keywords

Amylose content; Gamma irradiation; Potato starch; Storage temperature; Swelling volume; Viscosity

Indexed keywords

FOOD STORAGE; GAMMA RAYS; THERMAL EFFECTS; VISCOSITY;

AMYLOSE CONTENT; STORAGE TEMPERATURE; SWELLING VOLUME;

STARCH;

FOOD STORAGE; GAMMA RAYS; POTATO STARCH; VISCOSITY;

SOLANUM TUBEROSUM;

EID: 33947652049     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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