Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 36, Issue 2, Pages 68-78Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2014.01.008
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Interests in sweetpotato production and utilization are surging in recent years. The major carbohydrate of sweetpotato root is starch which accounts up to around 80% of the dry matter, with a large and cheap potential supply. This review summarizes the recent advances in physicochemical properties, structure, modifications, and uses of sweetpotato starches, and provides suggestions for further research to improve the utilization.
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