Malting process has minimal influence on the structure of arabinan-rich rhamnogalacturonan pectic polysaccharides from chickpea (Cicer arietinum L.) hull-Reference-Cited by-同舟云学术

Malting process has minimal influence on the structure of arabinan-rich rhamnogalacturonan pectic polysaccharides from chickpea (Cicer arietinum L.) hull

Published:2019-01-28 Issue:4 Volume:56 Page:1732-1743
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Sathyanarayana Shakuntala,Harish Prashanth Keelara Veerappa

Funder

Indian Council of Medical Research, New Delhi, for the Senior Research Fellowship

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-019-03600-4/fulltext.html

Reference36 articles.

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3. Benítez V, Cantera S, Aguilera Y (2013) Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes. Food Res Int 50:64–69

4. Blumenkrantz N, Asboe-Hansen G (1973) New method for quantitative determination of uronic acids. Anal Biochem 54:484–489

5. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248–254

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