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《Farm Products Processing》 2015-18
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A Comparative Study of the Content of Reducing Sugar and Starch in the Potatoes Produced in Dingxi

TONG Dan;HAN Liming;YUAN Jihong;Dingxi Teachers' College;  
The paper, which uses the nine varieties of potatoes produced in Dingxi as objects of study, does a survey on the content of reducing sugar and starch in them respectively by the method of polarimetry and 3,5- dinitrosalicylic acid reagent colorimetry. The result shows the contents of reducing sugar and starch varies greatly in different types of potatoes. According to the differences in element and function, Xindaping can be divided into vegetable- based type and starch- possessing type,Longshu 3,5,6 falls into the type of starch producing, Dingshu 1 and Longshu 4 can be divided into starch producing type and chips- and- shreds producing types, Heimeiren belongs to vegetable- based type, Daxiyang and Xiabodi belong to chipsand- shreds producing type.
【Fund】: 甘肃省高等学校研究生导师项目(121901)
【CateGory Index】: S532
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