[Review] Breeding and Property Elucidation of a Sweetpotato Variety “Konamizuki" Having Low Gelatinization-temperature Starch, and Technological Developments of the Starch Production and the Starch Application to Food
Kenji Katayama, Akira Kobayashi, Kanae Tokimura, Toyohiko Katano, Masakazu Yokoyama, Kanefumi Kitahara
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Keywords:
sweetpotato starch,
Konamizuki,
low gelatinization temperature,
amylose and amylopectin structures,
food uses
2018 Volume 8 Issue 1 Pages 56-62
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