Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content

Author:

Sun GexiaoORCID,Ni PeijiORCID,Lam EdmondORCID,Hrapovic Sabahudin,Bing Dengjin,Yu Bianyun,Ai Yongfeng

Funder

PerkinElmer

National Research Council Canada

University of Saskatchewan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Gelatinization and rheological properties of starch;Ai;Starch-Stärke,2015

2. Macronutrients in corn and human nutrition;Ai;Comprehensive Reviews in Food Science and Food Safety,2016

3. The importance of starch biosynthesis in the wrinkled seed shape character of peas studied by Mendel;Bhattacharyya;Plant Molecular Biology,1993

4. The wrinkled-seed character of pea described by Mendel is caused by a transposon-like insertion in a gene encoding starch-branching enzyme;Bhattacharyya;Cell,1990

5. Canadian Grain Commission. (2021). Retrieved from: https://www.grainscanada.gc.ca/en/grain-quality/official-grain-grading-guide/16-peas/classes-types-varieties.html Accessed September 06 2022.

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