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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Shranjeno v:
Bibliografske podrobnosti
izdano v:Food Sci Nutr
Main Authors: Nabubuya, Agnes, Namutebi, Agnes, Byaruhanga, Yusuf, Schuller, Reidar B., Narvhus, Judith, Wicklund, Trude
Format: Artigo
Jezik:Inglês
Izdano: John Wiley and Sons Inc. 2017
Teme:
Original Research
Online dostop: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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