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

[11] Gore HC, 1920, J BIOL CHEM, V44, P19
[12] Greenwood C.T., 1964, METHODS CARBOHYDRATE, V4, P179
[13] HAMMETT H. L., 1961, PROC AMER SOC HORT SCI, V78, P421
[14] HAYWORD HE, 1938, STRUCTURE ECONOMIC P
[15] HODGE JE, 1964, METHODS CARBOHYDRATE, V1, P386
[16] HOOVER MW, 1967, FOOD TECHNOL-CHICAGO, V21, P322
[17] NEW CHARACTERISTIC ALPHA-AMYLASE IN SWEET POTATOES
IKEMIYA, M
DEOBALD, HJ
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (03) : 237 - &
[18] JENKINS W. F., 1957, PROC AMER SOC HORT SCI, V70, P419
[19] Kramer A., 1966, FUNDAMENTALS QUALITY, V2nd
[20] NELSON AM, 1973, THESIS NC STATE U