Studies on the Functional Characteristics of Flour/Starch from Wrinkled Peas (Pisum Sativum)
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1081/JFP-200048100
Reference32 articles.
1. Stärke- und Amylosegehalte in blattreichen und blattarmen Sorten von Mark- und Futtererbsen
2. Smooth and wrinkled peas. 1. General physical and chemical characteristics
3. Smooth and wrinkled peas. 2. Distribution of protein, lipid, and fatty acids in seed and milling fractions
4. Composition, Thermal Behavior, and Gel Texture of Prime and Tailings Starches from Garbanzo Beans and Peas
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