Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating

Author:

Lee Dong-Jin,Cheng Fan,Li Dongxing,Ding Ke,Carlin JanelleORCID,Moore Emily,Ai Yongfeng

Funder

Mitacs

Publisher

Elsevier BV

Reference44 articles.

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3. AOAC. (2019). Official Methods of Analysis of AOAC International (21st ed.). Gaithersburg, MD, U.S.A.: AOAC International.

4. The influence of processing parameters on food protein functionality I. Differential scanning calorimetry as an indicator of protein denaturation;Arntfield;Canadian Institute of Food Science and Technology Journal,1981

5. Application and opportunities of pulses in food system: A review;Asif;Critical Reviews in Food Science and Nutrition,2013

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