Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka

Starches obtained from different cultivars of sweet potatoes commonly consumed in Sri Lanka, were chemically modified with hydroxypropyl substitution, to analyze the changes in the physicochemical properties. Significant changes (P < 0.05) in the crude digestibility level, thermal properties, and...

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Detalles Bibliográficos
Autores principales: Senanayake, Suraji, Gunaratne, Anil, Ranaweera, K. K. D. S., Bamunuarachchi, Arthur
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745520/
https://www.ncbi.nlm.nih.gov/pubmed/26904619
http://dx.doi.org/10.1155/2014/148982

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745520/
https://www.ncbi.nlm.nih.gov/pubmed/26904619
http://dx.doi.org/10.1155/2014/148982

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