EFFECTS OF AMYLOLYTIC ENZYMES ON MOISTNESS AND CARBOHYDRATE CHANGES OF BAKED SWEET-POTATO CULTIVARS

被引：68

作者：

WALTER, WM

PURCELL, AE

NELSON, AM

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

[2] USDA,ARS,SO REG,MID-ATLANTIC AREA,RALEIGH,NC 27607

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00558.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：793 / 796

页数：4

共 25 条

[1] AHMED EH, 1957, P AM SOC HORTIC SCI, V71, P376
[2] ALI M K, 1967, Pakistan Journal of Scientific and Industrial Research, V10, P121
[3] BALLS AK, 1948, J BIOL CHEM, V173, P9
[4] EFFECT OF SUGARS ON VISCOSITY OF PECTIN SOLUTIONS .2. COMPARISON OF DEXTROSE MALTOSE AND DEXTRINS
CHEN, TS
JOSLYN, MA
[J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1967, 25 (03) : 346 - &
[5] EFFECT OF SUGARS ON VISCOSITY OF PECTIN SOLUTIONS .I. COMPARISON OF CORN SIRUP WITH SUCROSE SOLUTIONS
CHEN, TS
JOSLYN, MA
[J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1967, 23 (03) : 399 - &
[6] DEKKER RFH, 1971, J SCI FOOD AGR, V22, P441
[7] DEOBALD H J, 1969, Food Technology, V23, P118
[8] DIEMAIR W, 1963, Z LEBENSMITTELUNTERS, V124, P1
[9] COLORIMETRIC METHOD FOR DETERMINATION OF SUGARS AND RELATED SUBSTANCES
DUBOIS, M
GILLES, KA
HAMILTON, JK
REBERS, PA
SMITH, F
[J]. ANALYTICAL CHEMISTRY, 1956, 28 (03) : 350 - 356
[10] Formation of maltose in sweet potatoes on cooking
Gore, HC
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1923, 15 : 938 - 940