Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases

Sweet potato (Ipomoea batatas L.) roots contain amylolytic enzymes, which hydrolyze starch thus having the potential to affect the viscosity of sweet potato porridges provided the appropriate working conditions for the enzymes are attained. In this study, the effect of sweet potato variety, postharv...

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Detalles Bibliográficos
Autores principales: Nabubuya, Agnes, Namutebi, Agnes, Byaruhanga, Yusuf, Schuller, Reidar B., Narvhus, Judith, Wicklund, Trude
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5694867/
https://www.ncbi.nlm.nih.gov/pubmed/29188034
http://dx.doi.org/10.1002/fsn3.492

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5694867/
https://www.ncbi.nlm.nih.gov/pubmed/29188034
http://dx.doi.org/10.1002/fsn3.492

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