Table of Contents
Journal of Food Processing
Volume 2014 (2014), Article ID 904125, 5 pages
http://dx.doi.org/10.1155/2014/904125
Research Article

Application of Hydrothermally Modified Sweet Potato Starch as a Substitute Additive for Soup Mixture

1Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
2Department of Agriculture, University of Sabaragamuwa, Belihuloya, Sri Lanka

Received 17 June 2014; Revised 9 August 2014; Accepted 14 August 2014; Published 25 August 2014

Academic Editor: Harshadrai M. Rawel

Copyright © 2014 S. A. Senanayake et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

S. A. Senanayake, K. K. D. S. Ranaweera, A. Gunaratne, and A. Bamunuarachchi, “Application of Hydrothermally Modified Sweet Potato Starch as a Substitute Additive for Soup Mixture,” Journal of Food Processing, vol. 2014, Article ID 904125, 5 pages, 2014. doi:10.1155/2014/904125