• Abraham, T. E. 1993. Stabilization of paste viscosity of cassava by heat moisture treatment. Starch/Stärke 45:131135.
  • Collado, L. S., and H. Corke. 1999. Heat – moisture treatment of sweet potato starch. Food Chem. 65:339346.
  • Delpeuch, F., and J. C. Favier. 1980. Characteristics of starches from tropical food plants; α-amylase hydrolysis, swelling and solubility patterns. Ann. Technol. Agric. 29:5367.
  • Donovan, J. W., K. Lorenz, and K. Kulp. 1983. Differential scanning calorimetry of heat – moisture treated wheat and potato starches. Cereal Chem. 60:381387.
  • Dreher, M. L., C. J. Dreher, and J. W. Berry. 1984. Starch digestibility of foods: a nutritional perspective. CRC Critical Rev. Food Sci. Nutr. 20:4771.
  • Franco, C. M. L., C. F. Ciacco, and D. Q. Tavares. 1995. Effect of the heat–moisture treatment on the enzymatic susceptibility of corn starch granules. Starch/Stärke 47:223228.
  • Hoover, R., and T. Vasanthan. 1994. Effects of heat–moisture treatment on the structure and physicochemical properties of cereal, legume and tuber starches. Carbohydr. Res. 252:3353.
  • Horton, D. 1988. Underground crops. Long-term trends in production of roots and tubers. Winrock International Institute of Agricultural Development, Morrilton, AR.
  • Jacobs, H., and J. A. Delcour. 1998. Hydrothermal modification of granular starch, with retention of the granular structure: a review. J. Agric. Food Chem. 46:28952905.
  • Knutson, C. A. 1990. Annealing of maize starches at elevated temperatures. Cereal Chem. 67:376384.
  • Kobayashi, T. 1993. Susceptibility of heat – moisture treated starches to pancreatic α- amylase and the formation of resistant starch by heat moisture treatment. Denpun Kagaku 40:285290.
  • Madamaba, L. S. P., A. R. Bustrillos, and E. L. San Pedro. 1975. Sweet potato starch; Physicochemical properties of whole starch. Phillipp. Agric. 58:338350.
  • Moorthy, S. N., and G. Padmaja. 1991. Comparative study on digestibility of raw and cooked starch of different tuber crops. J Root Crops 17:255258.
  • Noda, T., Y. Takahata, T. Sato, K. Kumamto, H. Ikoma, H. Mochchida, et al. 1996. Physicochemical properties of starches from purple and orange fleshed sweet potato roots at two levels of fertilizer. Starch/Starke 48:395396.
  • Oates, C. G. 1997. Review: towards an understanding of starch granule structure and hydrolysis. Trends Food Sci. Technol. 8:375382.
  • Rasper, V. 1969. Investigation on starches from major starch crops grown in Ghana, II Swelling and solubility patterns: amyloclastic susceptibility. J. Sci. Food Agric. 20:642646.
  • Senanayake, S. A., K. K. D. S. Ranaweera, A. Gunaratne, and A. Bamunuarachchi. 2013. Comparative analysis of nutritional quality of five different cultivars of sweet potatoes (Ipomea batatas (L.) Lam) in Sri Lanka. Food Sci. Nutr. 4:284291.
  • Snow, P., and K. O'Dea. 1981. Factors affecting the rate of hydrolysis of starch in food. Am. J. Clin. Nutr. 34:27212727.
  • Stute, R. 1992. Hydrothermal modification of starches: The difference between. J. Biol. Macromolecules 27:112.
  • Takeda, Y., A. Suzuki, and S. Hizukuri. 1988. Influence of steeping conditions for kernels on some properties of corn starch. Starch/Stärke 40:132135.
  • Tester, R. F., and S. J. J. Debon. 2000. Annealing of starch – a review. International treatment on the enzymatic susceptibility of corn starch granules. Starch/Stärke 42:287299.
  • Tsou, S. C. S., and T. L. Hong. 1989. Digestibility of sweet potato starch In Improvement of sweet potato (Ipomoea batatas) in Asia: report of the Workshop on Sweet Potato Improvement in Asia held at ICAR, 2428 October 1988, Trivandrum, India.
  • Woolfe, J. A. 1992. P.643 in Sweet potato: an untapped food resource. Cambridge University Press, Cambridge, U.K.
  • Yeh, T. P., and J. C. Bouwkamp. 1985. Roots and vines as animal feed. Pp. 235253 in J. C. Bouwkamp, ed. Sweet potato products: a natural resource for the tropics. CRC Press, Boca Raton, FL.
  • Zhang, T., and C. G. Oates. 1999. Relationship between α-amylase degradation and physicochemical properties of sweet potato starches. Food Chem. 65:157163.