Identification of Specific Starch Profiles in North Dakota State University Potato Germplasm for Nutritional and Industrial Utilization
Amylose and amylopectin, the mostly resistant and soluble forms of starch, respectively, are two forms of starch present in the granule. In this study, we examined the effect of a new cooking method, microwave steaming, on soluble starch and resistant starch in order to determine and determined t...
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| Format: | Others |
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North Dakota State University
2018
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| Online Access: | https://hdl.handle.net/10365/28061 |