Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems-Reference-Cited by-同舟云学术

Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems

Published:2021-07 Issue: Volume:146 Page:111409
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Noordraven Laura E.C.^ORCID,Bernaerts Tom,Mommens Lore,Hendrickx Marc E.,Van Loey Ann M.

Funder

KU Leuven

Horizon 2020 Marie Skłodowska-Curie Actions

Publisher

Elsevier BV

Subject

Food Science

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5. Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours;Chávez-Murillo;Food Research International,2018

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