Open AccessThe influence of acid hydrolysis followed by autoclaving-cooling on physical properties and resistant starch of purple sweet potato (Ipomea batatas L.) flour
Author(s) -
Ata Aditya Wardana,
Yulia Yulia
Publication year - 2018
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/195/1/012055
Subject(s) - starch , chemistry , hydrolysis , potato starch , food science , scanning electron microscope , resistant starch , nuclear chemistry , materials science , composite material , biochemistry