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Journal ArticleOPEN ACCESS

Cookery Science of Starchy Foods: The Structure and Function of Starch.

  • Suzuki A
Journal of Applied Glycoscience (1999) 46(1) 65-74
DOI: 10.5458/jag.46.65
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Abstract

… Some taro starches showed similar structures and properties to tapioca starch, and they also had low levels of amylose. The starches found in vegetables used in cuisine on New Year's Day have low retrograding tendencies …

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APA

Suzuki, A. (1999). Cookery Science of Starchy Foods: The Structure and Function of Starch. Journal of Applied Glycoscience, 46(1), 65–74. https://doi.org/10.5458/jag.46.65

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