| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540646 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠The physicochemical and nutritional properties of dry matter and starches were studied. ⺠Physicochemical properties and nutritional fractions varied from different potato varieties. ⺠Relationships amongst variables were examined by principal component analysis. ⺠Phosphorus, peak viscosity and breakdown were highly correlated (p < 0.001). ⺠Phosphorus could be a key factor affecting in vitro starch digestibility of potato.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Zhan-Hui Lu, Rickey Y. Yada, Qiang Liu, Benoit Bizimungu, Agnes Murphy, David De Koeyer, Xiu-Qing Li, Reena G. Pinhero,