[Regular Paper] Physicochemical Properties of Sweet Potato Starch with Different Texture of Baked Sweet Potatoes and the Effect of β-Amylase Activity on Free Sugar Content
{"title":"[Regular Paper] Physicochemical Properties of Sweet Potato Starch with Different Texture of Baked Sweet Potatoes and the Effect of β-Amylase Activity on Free Sugar Content","authors":"Y. Honda, Mari Okano, Yasuhiro Saito","doi":"10.5458/bag.12.3_170","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":202833,"journal":{"name":"Bulletin of Applied Glycoscience","volume":"52 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin of Applied Glycoscience","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5458/bag.12.3_170","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}