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Textural character of sweet potato root of Korean cultivars in relation to chemical constituents and their properties
A relationship between chemical constituents and physicochemical and textural properties of different Korean sweet potato (SP) cultivars were investigated in terms of the hardness of raw and cooked root, alcohol insoluble solid (AIS), starch and amylose content, amylase activities, and pasting prope...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233395/ https://ncbi.nlm.nih.gov/pubmed/30483426 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0429-7 |
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