Characterization of starches from underutilized tubers and yams and development of modified starches from sweet potatoes (Ipomea batatas (L) Lam)

This book is based on the experiments I have done on the possible application of root and tuber starches as a potential additive in food industry. All work has been done by me and most of the work has been published in local and international journals. This thesis has been submitted to the faculty of graduate studies, university of Sri Jayewardenepura. A patent is pending based on the work done in this research for a possible additive of modified sweet potato starch.

Autorentext

Dr. Suraji Senanayake obtained her BSc degree in Biological Sciences from University of Colombo, Sri Lanka and Masters Degree in Food Science and Technology from University of Sri Jayewardenepura, Sri Lanka. Having completed her PhD in Food Science and Technology in the field of starch, currently she is serving as a food scientist.