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Comparison of the Physicochemical Properties and Pasting Characteristics of Flour and Starch from Red and White Sweet Potato Cultivars

Tipo de material: TextoTextoSeries ; J. Agric. Food Chem., 51(8), p.2232-2236, 2003Trabajos contenidos:
  • Osundahunsi, O.O
  • Fagbemi, T.N
  • Kesselman, F
  • Shimoni, E
Tema(s): Recursos en línea: Resumen: This research characterized flour and raw starches isolated from red and white sweet potato cultivars. Their composition, determined by proximate analysis, is typical of sweet potato cultivars. These cultivars have high amylose content (32-34
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This research characterized flour and raw starches isolated from red and white sweet potato cultivars. Their composition, determined by proximate analysis, is typical of sweet potato cultivars. These cultivars have high amylose content (32-34

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