Altering sweet potato starch functionality by amino acids and pH treatments | Zendy

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Altering sweet potato starch functionality by amino acids and pH treatments

Author(s) -

Jonathan Futch

Publication year - 2022

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31390/gradschool_theses.3642

Subject(s) - starch , histidine , potato starch , chemistry , food science , amino acid , horticulture , biochemistry , biology

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