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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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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5694867/ https://ncbi.nlm.nih.gov/pubmed/29188034 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.492 |
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