V. Hagenimana, R. E. Simard and L. P. Vezina, “Amylolytic Activity in Germinating Sweetpotato (Ipomea batatas) Roots,” Journal of the American Society of Horticultural Science, Vol. 119, No. 2, 1994, pp. 313-320.
 H. Li and O. Kazuko, “Major Soluble Proteins of Sweetpotato Roots and Changes in Protein after Cutting, Infection or Storage,” Agriculcural and Biological Chemistry, Vol. 49, No. 3, 1985, pp. 737-744. doi:10.1271/bbb1961.49.737
 H. J. Deobald, V. C. Hasling and M. E. A. Catalano, “Control of Sweetpotato Alpha-Amylase for Producing Optimum Quality Precooked Dehydrated Flakes,” Journal of Food Technology, Vol. 22, 1968, p. 627.
 W. M. Walter and A. E. Purcell, “Changes in Amyloid Carbohydrates during Preparation of Sweetpotato Flakes,” Journal of Food Science, Vol. 41, 1976, pp. 1374-1377. doi:10.1111/j.1365-2621.1976.tb01175.x
 K. Nakamura, M. Ohto and N. Yoshida, “Sucrose-Induced Accumulation of β-Amylase Occurs Concomitant with the Accumulation of Starch and Sporamin in LeafPetiole Cuttings of Sweet Potato”, Plant Physiology, Vol. 96, No. 3, 1991, pp. 902-909. doi:10.1104/pp.96.3.902
 V. Hagenimana, L. P. Vezina and R. E. Simard, “Distribution of Amylases within Sweetpotato (Ipomoea batatas) Root Tissues”, Journal of Agriculture and Food chemistry, Vol. 40, 1992, pp. 1777-1783. doi:10.1021/jf00022a010
 E. Beck and P. Ziegler, “Biosynthesis and Degradation of Starch in Higher Plants,” Annual Review of Plant Physiology and Plant Molecular Bioliology, Vol. 40, 1989, pp. 95-117. doi:10.1146/annurev.pp.40.060189.000523
 E. Sarikaya, H. Higasa and M. Adachi, “Comparison of Degradation Abilities of αand β-Amylases on Raw Starch Granules,” Process Biochemistry, Vol. 35, No. 7, 2000, pp. 711-715. doi:10.1016/S0032-9592(99)00133-8
 T. A. Morrison, R. Pressey and S. J. Kays, “Changes in αand β-Amylase during Storage of Sweet Potato Lines with Varying Starch Hydrolysis,” Journal of the American Society of Horticultural Science, Vol. 118, No. 2, 1993, pp. 236-242.
 Y. Takahata, T. Noda and T. Sato, “Carbohydrate and Enzyme Activities of Sweetpotato Line during Storage,” Journal of Agriculture and Food Chemistry, Vol. 43, No. 7, 1995, pp. 1923-1928. doi:10.1021/jf00055a031
 Z. Zhang, C. C. Wheatley and H. Corke, “Bechemical Changes during Storage of Sweetpotato Roots Differing in Dry Matter Content,” Journal of Postharvest Biology and Technology, Vol. 24, No. 3, 2002, pp. 317-325. doi:10.1016/S0925-5214(01)00149-1
 B. V. McCleary, M. McNally, D. Monaghan and D. C. Mugford, “Measurement of α-Amylase Activity in White Wheat Flour, Milled Malt and Microbial Enzyme Preparations Using Ceralpha Assay,” Journal of AOAC International, Vol. 85, 2002, pp. 1096-1102.
 P. R. Mathewson and B. W. Seabourn, “A New Procedure for Specific Determination of Beta-Amylase in Cereals,” Journal of Agriculture and Food Chemistry, Vol. 31, No. 6, 1983, pp. 1322-1326. doi:10.1021/jf00120a043
 N. T Dziedzoave, A. J. Graffham, A. Westby, J. Otoo and G. Komlaga, “Influence of Variety and Growth Environment on Beta-Amylase Activity of Flour from Sweet Potato,” Food Control, Vol. 21, No. 2, 2010, pp. 162-165. doi:10.1016/j.foodcont.2009.05.005
 E. Geoffriau, A. Suel, M. Briard, J. Y. Péron and O. J. Ayala Garay, “Evolution of Amylase Activity in Tuberous-Rooted Chervil (Chaerophyllum bulbosum L) Roots during Storage at Various Temperature,” Acta Horticulturae (ISHS), Vol. 682, 2005, pp. 153-1158.
 J. E. Cottrell, C. M. Duffus, L. Paterson, G. R. Mackey, M. J. Allison and H. Bain, “The Effect of Storage Temperature on Reducing Sugar Concentration and Activities of Three Amylotic Enzymes in Tubers of Cultivated Potato, Solanum tuberosum,” Potato Research, Vol. 36, 1993, pp. 107-117. doi:10.1007/BF02358725
 J. R. Sowokinos, E. C. Lulai and J. A. Knoper, “Translucent Tissue Defects in Solanum tuberosum L. I Alteration in Amyloplast Memberane Integrity, Enzyme Activities, Sugars and Starch Content,” Plant Physiology, Vol. 78, 1985, pp. 489-494. doi:10.1104/pp.78.3.489