Jurnal Teknologi dan Industri Pangan, 2010 This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its potential as alternative carbohydrate source on food product. Characterization was conducted on flour processed from sweet potato var. shiroyutaka harvested
Beni Hidayat +2 more
doaj
Relationship between Starch Gelatinization Properties and β-Amylase Activity of Various "Soggy-Type" Sweet Potato Cultivars Produced in Japan. [PDF]
J Appl Glycosci (1999)Honda Y +4 more
europepmc +1 more source
Evaluation of Eating Quality in Japonica Rice: A Multi-Trait Analysis of Starch Properties, Protein Content and Taste Value. [PDF]
FoodsLi Y +6 more
europepmc +1 more source
Effects of Pre-Cooking Degree of Germinated Highland Barley Pulp on the Quality and Digestive Characteristics of Barbecued Pork Buns During Refrigerated Storage. [PDF]
FoodsCheng Y +6 more
europepmc +1 more source
Effect of Gelatin Content on Gelatin-Membrane Permeability
YAKUGAKU ZASSHI, 1972 M, Nakagaki, M, Yonese
openaire +3 more sources
Genotypic diversity and genome-wide association study of gelatinization and retrogradation properties of potato starch. [PDF]
Food Chem (Oxf)Ahmad D +5 more
europepmc +1 more source
Impact of Heat-Moisture Treatment on Multi-Scale Structure, Functional Properties, and In Vitro Digestion of Low-Glycemic-Index Rice Starch. [PDF]
FoodsZhou R, Zheng J, Jin Z, Zhang T, Miao M.
europepmc +1 more source
Physicochemical Properties of Pre-Treatment Tartary Buckwheat Flour and Its Effect on Dough and Noodle Quality. [PDF]
FoodsXu S, Li X, Lv J, Chen J, Liu K.
europepmc +1 more source