Starch determination, amylose content and susceptibility to in vitro amylolysis in flours from the roots of 25 cassava varieties
Version of Record online: 23 SEP 2011
Copyright © 2011 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 92, Issue 3, pages 673–678, February 2012
How to Cite
Mejía-Agüero, L. E., Galeno, F., Hernández-Hernández, O., Matehus, J. and Tovar, J. (2012), Starch determination, amylose content and susceptibility to in vitro amylolysis in flours from the roots of 25 cassava varieties. J. Sci. Food Agric., 92: 673–678. doi: 10.1002/jsfa.4629
- Issue online: 4 JAN 2012
- Version of Record online: 23 SEP 2011
- Manuscript Revised: 28 JUL 2011
- Manuscript Accepted: 28 JUL 2011
- Manuscript Received: 22 APR 2011
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