| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540547 | Food Chemistry | 2011 | 5 Pages |
Abstract
⺠Preferred preparation of dried Jerusalem artichoke was determined by examining consumer acceptability and content of functional component. ⺠Dried Jerusalem artichoke tubers show considerable water-holding capacity. ⺠An extract of Jerusalem artichoke tubers reduces the viscosity of potato starch.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Junko Takeuchi, Toshio Nagashima,