Raphaelides, S. and Karkalas, J. (1988) Thermal dissociation of amylose-fatty acid complexes. Carbohydrate Research, 172: 65–82.
Reungmaneepaitoon, S. (2009) development of instant fried noodles made from composite flour of wheat and sweet potato flours. Kasetsart Journal of Natural Science, 43: 768–779.
Riley, K., Wheatley, A. and Asemota, N. (2006) Isolation and characterization of starches from eight Dioscorea Alata cultivars grown in Jamaica. African Journal Biotechnology, 5: 1528–1536.
Rodriguez-Amaya, D.B. (1999) A Guide to Carotenoid Analysis in Foods. ILSI Press, Washington DC.
Rutenberg, M.W. and Solarek, D. (1984) Starch derivatives: production and uses, in: Starch: Chemistry and Technology (eds R.L. Whistler, J.N. BeMiller and E.F. Paschall), Academic Press, Orlando, FL, pp. 312–388.
Saeed, S., Muhammad, M.A., Humaira, K., Saima, P., Sharoon, M. and Abdus, S. (2012) Effect of sweet potato flour on quality of cookies. Journal Agriculture Resources, 50(4): 525–538.
Salawu, I.S. and Mukhtar, A.A. (2008) Reducing the dimension of the growth and yield characters of sweet potato (Ipomea batatas L.) varieties as affected by varying rates of organic/inorganic fertilizer. Asian Journal of Agricultural Research, 2(1): 41–44.
Sarko, A. and Wu, H.C.H. (1978) The crystal structures of A-, B-, and C-polymorphs of amylose and starch. Starch, 30: 73–78.
Schmitz, C.S., de Simas, K.N., Santos, K., Joao, J. J., de Mello Castanho Amboni, R.D. and Amante, E.R. (2006) Cassava starch functional properties by etherification- hydrox-ypropylation. International Journal of Food Science and Technology, 41: 681–687.
Shekhar, S., Mishra, D., Buragohain, A.K., Chakraborty, S. and Chakraborty, N. (2015) Comparative analysis of phytochemicals and nutrient availability in two contrasting cul-tivars of sweet potato (Ipomoea batatas L.). Food Chemistry, 173: 957–965.
Shih, L.O., Adebowale, A.A. and Tafa, S.O. (2006) Proximate, Functional, Pasting and Sensory Qualities of Instant Yam Flour. A Paper Presented at the 14th ISTRC Symposium, Central Tuber Crops Research Institute, Trivandrum, Kerala State, India.
Singh, J. and Singh, N. (2001) Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars. Food Chemistry, 75: 67–77.
Singh, N., Singh, J., Kaur, L., Sodhi, N.S. and Gill, B.S. (2003).Morphological, thermal and rheological properties of starches from different botanical sources ― A review. Food Chemistry, 81: 219–231.
Singh, S., Raina, C, Bawa, A. and Saxena, D. (2005) Effect of heat-moisture treatment and acid modification on rheological, textural, and differential scanning calorimetry characteristics of sweet potato starch. Journal of Food Science, 70: 374–378.
Singh, J., Kaur, L. and McCarthy, O.J. (2007) Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications: A review. Food Hydrocolloids, 21: 1-22.
Singh, S., Riar, C.S. and Saxena, D.C. (2008) Effect of incorporating sweet potato flour to wheat flour on the quality characteristics of cookies. African Journal of Food Science, 2: 65–72.
Sodhi, N. and Singh, N. (2005) Characteristics of acetylated starches prepared using starches separated from different rice cultivars. Journal Food Engineering, 70: 117–127.
Srivastava, S., Genitha, T.R. and Vrijesh, Y. (2012) Preparation and quality evaluation of flour and biscuit from sweet potato. Journal of Food Process Technology, 3: 12.
Steed L.E. and Truong V.D. (2008) Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweet potato purees. Journal of Food Science, 73: S215-S221.
Steeneken, P.A.M. (1989) Rheological properties of aqueous suspensions of swollen starch granules. Carbohydrate Polymers, 11: 23–42.
Swinkels, J.J.M. (1985) Composition and properties of commercial native starches. Starch, 37: 1–5.
Taggart, P. (2004) Starch as an ingredient: manufacture and implication, in: Starch in Food (ed. A.C. Elliason), CRC Press, UK, pp. 363–392.
Takahata, Y., Tanaka, M., Otani, M., Katayama, K., Kitahara, K. et al. (2010) Inhibition of the expression of the starch synthase II gene leads to lower pasting temperature in sweet-potato starch. Plant Cell Reports, 29: 535–543.
Takeda, Y., Takunaga, N., Takeda, C. and Hizukuri, S. (1986) Physicochemical properties of sweet-potato starches. Starch-Starke, 38: 345–350.
Tan, H.Z, Li, Z.G. and Tan, B. (2009) Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving. Food research, 42: 551–576.
Terahara, N., Konczak, I., Ono, H., Yoshimoto, M. and Yamakawa, O. (2004) Characterization of acylated anthocyanins in callus induced from storage root of purple-fleshed sweet potato, Ipomoea batatas L. Journal of Biomedicine and Biotechnology, 5: 279–286.
Tester, R.F. and Morrison, W.R. (1990) Swelling and gelatinization of cereal starches. Cereal Chemistry, 67: 558–563.
Tester, R.F., Debon, J.J. and Sommerville, M.D. (2000) Annealing of maize starch. Carbohydrate Polymers, 42: 287–299.
Tetchi, F.A., Rolland-Sabate, A., Amani, G.N. and Colonna, P. (2007) Molecular and physicochemical characterisation of starches from yam, cocoyam, cassava, sweet potato and ginger produced in the Ivory Coast. Journal of the Science of Food and Agriculture, 87: 1906–1916.
Thao, H.M. and Noomhorm, A. (2011) physiochemical properties of sweet potato and mung bean starch and their blends for noodle production. Journal of Food Processing and Technology, 2(01): 1–9.
Thomas, D.J. and Atwell, W.A. (1999) Starch modifications, in: Starches: Practical guides for the Food Industry (eds D.J. Thomas and WA. Atwell), Eagan Press, St Paul, MN, pp. 31–38.
Toyama, J., Ishiguro, K., Noda, T., Kumagai, T. and Yamakawa, O. (2003) Influence of delayed harvest time on physicochemical properties of sweet potato starch. Starch-Starke, 55: 558–563.
Tsakama, M., Mwangwela, A.M., Manani, T.A. and Mahungu, N.M. (2011) Effect of heat moisture treatment on physicochemical and pasting properties of starch extracted from eleven sweet potato varieties. International Research Journal of Agricultural Science and Soil Science, 1(7): 254–260.
Ukpabi, U.J., Omodamiro, R.M., Ikeorgu, J.G. and Asiedu, R. (2008) Sensory evaluation of amala from improved water yam (Dioscorea alata) genotypes in Nigeria. African Journal of Biotechnology, 7(8): 1134–1138.
Van den Berg, H., Faulks, R., Granado, H.F., Hirschberg, J., Olmedilla, B. et al. (2000) The potential for the improvement of carotenoid levels in foods and likely systematic effect. Journal of the Science of Food and Agriculture, 80(7): 880–912.