FAOSTAT. Production of sweet potato[DB/OL] (2013-10-06)[2014-05-09]. http://faostat3. fao. org/faostat-gateway/go/to/browse/Q/QC/E
[2]
Chen Z, Sagis L, Legger A, Linsseb J P H, Schools H A, Voragen A G J. Evaluation of Starch Noodles Made from Three Typical Chinese Sweet-potato Starches[J]. Journal of Food Science, 2002, 67(9):3342-3347
[3]
Aina A J, Falade K O, Akingbala J O, Titus P. Physicochemical properties of twenty-one Caribbean sweet potato cultivars[J]. International Journal of Food Science and Technology, 2009, 44(9):1696-1704
Chen Z, Schols H A, Voragen A G J. Physicochemical properties of starches obtained from three varieties of Chinese sweet potatoes[J]. Journal of Food Science, 2003, 68(2):431-437
[6]
Tan H Z, Li Z G, Tan B. Starch noodles:History, classification, materials, processing, structure, nutrition, quality evaluating and improving[J]. Food Research International, 2009, 42(5):551-576
[7]
AOAC. Method 923. 03. Ash of flour. [S]. Washington:Official methods of analysis of AOAC international, 2000
[8]
AOAC. Method 979. 09. Protein in grains. [S]. Washington:Official methods of analysis of AOAC international, 2000
[9]
AOAC. Method 995. 11. Phosphorus (total) in foods. [S]. Washington:Official methods of analysis of AOAC international, 2000
[10]
AOAC. Method 920. 39. Fat (crude) or ether extract in animal Feed. [S]. Washington:Official methods of analysis of AOAC international, 2000
[11]
AOAC. Method 991. 43. Total, soluble, and insoluble dietary fiber in foods. [S]. Washington:Official methods of analysis of AOAC international, 1996
Chen Z. Physicochemical properties of sweet potato starches and their application in noodle products[M]. Netherlands:Wageningen Universiteit, 2003
[14]
Choi H S, Kim H S, Park C S, Kim B Y, Baik M Y. Ultra high pressure (UHP) -assisted acetylation of corn starch[J]. Carbohydrate Polymers, 2009, 78(4), 862-868
Galvez F C F, Resurreccion A V A. Reliability of the focus group technique in determining the quality characteristics of mungbean (Vignaradiata (L.))noodles[J]. Journal of Sensory Studies, 1992, 7(4):315-326
[19]
邓福明, 木泰华, 陈井旺, Kemi A O. 甘薯淀粉的结构, 成分及其特性研究进展[J]. 食品工业科技, 2012, 33(13):373-377
[20]
Kim Y S, Wiesenborn D P, Lorenzen J H, Berglund P. Suitability of edible bean and potato starches for starch noodles[J]. Cereal Chemistry, 1996, 73(3):302-308
Lee S Y, Kim J Y, Lee S J, Lim S T. Textural improvement of sweet potato starch noodles prepared without freezing using gums and other starches[J]. Food Science and Biotechnology, 2006, 15(6):162-165
Tester R F, Morrison W R. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids[J]. Cereal Chemistry, 1990, 67(6):551-557
Liu W, Shen Q. Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation[J]. Journal of Food Engineering, 2007, 79(1):358-363
[27]
Tan H Z, Tan B, Gao H, Gu W Y. Rheological behavior of mung bean starch dough[J]. Food Science and Technology Research, 2007, 13(2):103-110
[28]
Chen Z, Schols H A, Voragen A G J. Starch granule size strongly determines starch noodle processing and noodle quality[J]. Journal of Food Science, 2003, 68(5):1584-1589