Journal of Food Processing & Technology

Oppong D (2015) Development of instant noodles from maize and cowpea (Doctoral dissertation).

Ashogbon AO (2017) Contradictions in the study of some compositional and physicochemical properties of starches from various botanical sources. Starch‐Stärke.

Quoc LP, Quang TN, Hoai LV, Duy TH, Tram NT,(2014) Response surface optimization of acid modification on mung bean starch. International Food Research Journal.

Lim TK (2016) Ipomoea batatas. In Edible Medicinal and Non-Medicinal Plants. Springer, Netherlands.

Menon R, Padmaja G, Jyothi AN, Asha V, Sajeev MS (2016) Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content. Journal of food science and technology 53: 3532-3542.

Photinam R, Moongngarm A, Paseephol T (2016) Process optimization to increase resistant starch in vermicelli prepared from mung bean and cowpea starch. Emirates Journal of Food and Agriculture 28: 449.

Singh R (2015) Food itself a medicine: Just a matter of intake type, time and quantity. Research & Reviews: Journal of Food and Dairy Technology.

Çatal H (2015) Effects of Semicontinuous and Batch System Ozonation on Wheat and Corn Starches. Ozone: Science & Engineering37: 71-77.

Rompothi O, Pradipasena P, Tananuwong K, Somwangthanaroj A, Janjarasskul T (2017) Development of non-water soluble, ductile mung bean starch based edible film with oxygen barrier and heat sealability. Carbohydrate Polymers 157: 748-756.

Husniati H, Nurdjanah S, Prakasa R (2015) The Application of Encapsulated Gluten on Tapioca Wet Noodle Making Processing. Biopropal Industri.

Babu AS, Parimalavalli R (2014) Effect of starch isolation method on properties of sweet potato starch. The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food Technology 38: 48.

Parra AF, Ribotta PD, Ferrero C (2015) Starch–apple pomace mixtures: pasting properties and microstructure. Food and bioprocess technology. 8: 1854-1863.

Pongsing W, Chaoruangrit A (2016) Improving omega-3 fatty acid content in deep-fat fried sweet potato. Int. Food Res J 23: 1107-1114.

Çatal H, Ibanoglu S (2012) Structure, Physico-chemical and Microbiological Properties of Ozone-oxidized Wheat, Corn, Potato. J Food Sci Eng 2: 196.

Menon R, Padmaja G, Sajeev MS (2015) Cooking behavior and starch digestibility of NUTRIOSE®(resistant starch) enriched noodles from sweet potato flour and starch. Food Chem 182: 217-223.

Behera B, Sagiri SS, Singh VK, Pal K, Anis A (2014) Mechanical properties and delivery of drug/probiotics from starch and non‐starch based novel bigels: A comparative study. Starch‐Stärke 66: 865-879.

Menon R, Padmaja G, Sajeev MS, Sheriff JT (2013) Effect of fortification with different starches on starch digestibility, textural and ultrastructural characteristics of sweet potato paghetti. J Root Crops 38: 157.

Adeyeye EI, Owokoniran S, Popoola FE, Akinyeye RO (2011) Fatty acids, phospholipids and sterols levels of skin and muscle of Tongue sole fish. Pak J Sci Ind Res Ser A: Phy Sci 54: 140-148.

Mohammed A, Koorbanally NA, Islam MS (2016) Phytochemistry, antioxidative activity and inhibition of key enzymes linked to type 2 diabetes by various parts of aframomum melegueta in vitro. Acta poloniae pharmaceutica 73: 403.

Erukainure OL, Owolabi FO, Adesioye TA, Akinyele DO, Ijeoma G (2016) Journal of Coastal Life Medicine. Journal of Coastal Life Medicine 4: 320-323.