Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions-Reference-Cited by-同舟云学术

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Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions

Published:2016-11 Issue: Volume:152 Page:639-647
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Ahmed Jasim,Thomas Linu,Taher Ayoub,Joseph Antony

Funder

Kuwait Institute for Scientific Research

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference41 articles.

1. Thin-layer isothermal drying of fructose, maltodextrin and their mixture solutions;Adhikari;Drying Technology,2006

2. Effect of particle size and temperature on rheological, thermal and structural properties of pumpkin flour dispersion;Ahmed;Journal of Food Engineering,2014

3. Effect of high pressure treatment on thermal and rheological properties of lentil flour slurry;Ahmed;LWT: Food Science and Technology,2009

4. Official methods of analysis;AOAC,2005

5. Composition of processed dry beans and pulses;Azarpazhooh,2012

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