Physicochemical Properties and Food Uses of Starch from the New Sweetpotato Cultivar Konamizuki

Starch from the new sweetpotato cultivar Konamizuki (KM) was evaluated as a food material, and its basic properties were characterized. Change in elastic modulus during cold storage of KM starch gels and syneresis after freeze-thaw treatment were limited and indicated slow retrogradation properties....

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Detalles Bibliográficos
Autores principales: Tokimura, Kanae, Fujita, Kiyotaka, Kitahara, Kanefumi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Japanese Society of Applied Glycoscience 2017
Materias:
Regular Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8056920/
https://www.ncbi.nlm.nih.gov/pubmed/34354489
http://dx.doi.org/10.5458/jag.jag.JAG-2016_010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8056920/
https://www.ncbi.nlm.nih.gov/pubmed/34354489
http://dx.doi.org/10.5458/jag.jag.JAG-2016_010

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