Interrelations of α- and β-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots
BACKGROUND Little information is available on α- and β-amylase activity and their associations with starch, sugars and other culinary qualities in sweetpotato. The objective of this study was to assess sweetpotato storage root α- and β-amylase activity in relation to starch, sugars, β-carotene conte...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2024
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/131094 |
Ejemplares similares: Interrelations of α- and β-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots
- Development of NIRS calibration curves for sugars in baked sweetpotato
- Variation of seed α-amylase inhibitors in the common bean
- Characterization of Evolution and Tissue-Expression of Rice (Oryza sativa L.) α-Amylase Genes
- Multi-locational assessment of some physicochemical attributes and amylase activity of sweetpotato varieties and elite materials in Ghana.
- Engineering high α‐amylase levels in wheat grain lowers Falling Number but improves baking properties
- Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase