Physical properties of acetylated and enzyme-modified potato and sweet potato flours

Journal of Food Science

Volumn 72, Issue 5, 2007, Pages

  Yadav, A R ^a   Guha, M ^a   Reddy, S Y ^a   Tharanathan, R N ^a   Ramteke, R S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Acetylation; Enzyme modification; Gel consistency; Pasting profile; Texture profile

Indexed keywords

GLUCAN 1,4 ALPHA GLUCOSIDASE;

ACETYLATION; ARTICLE; CHEMISTRY; DRUG STABILITY; FLOUR; FOOD HANDLING; GEL; METABOLISM; METHODOLOGY; PHYSICAL CHEMISTRY; POTATO; STANDARD; SWEET POTATO; VISCOSITY;

ACETYLATION; CHEMISTRY, PHYSICAL; DRUG STABILITY; FLOUR; FOOD HANDLING; GELS; GLUCAN 1,4-ALPHA-GLUCOSIDASE; IPOMOEA BATATAS; SOLANUM TUBEROSUM; VISCOSITY;

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 34250863224     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00363.x     Document Type: Article

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