PHYSICOCHEMICAL PROPERTIES OF SWEET-POTATO STARCH

被引：126
|
作者：
TIAN, SJ
RICKARD, JE
BLANSHARD, JMV
机构：
[1] UNIV NOTTINGHAM,SCH AGR,DEPT APPL BIOCHEM & FOOD SCI,LOUGHBOROUGH LE12 5RD,LEICS,ENGLAND
[2] NAT RES INST,CHATHAM ME4 4TB,KENT,ENGLAND
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 57卷 / 04期
关键词：
SWEET POTATO; STARCH; PHYSICOCHEMICAL PROPERTIES; VARIETY; ENVIRONMENT;
D O I：
10.1002/jsfa.2740570402
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Tropical root crops, of which the sweet potato is an important representative, constitute an underexploited resource of developing countries. They can be used as food for both human and animal consumption and their starch is a source of industrial raw material. This review will consider recent reports on sweet potatoes, the physicochemical properties of their starches in comparison with other starches, and the possible causes of variation in these characteristics.
引用
收藏
页码：459 / 491
页数：33
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