Properties of starches separated from potatoes stored under different conditions

Food Chemistry

Volumn 114, Issue 4, 2009, Pages 1396-1404

  Kaur, Amritpal ^a   Singh, Narpinder ^a   Ezekiel, Rajarathnam ^b   Sodhi, Navdeep Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

^b CENTRAL POTATO RESEARCH INSTITUTE   (India)

Author keywords

Amylose; Gel texture; Granule size distribution; Morphology; Potato starch; Rapid visco analysis; Storage temperatures; Swelling; Thermal

Indexed keywords

EID: 60249086554     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.11.025     Document Type: Article

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