Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties-Reference-Cited by-同舟云学术

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Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

Published:2011-11 Issue:9 Volume:44 Page:2962-2974
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ambigaipalan P.,Hoover R.,Donner E.,Liu Q.,Jaiswal S.,Chibbar R.,Nantanga K.K.M.,Seetharaman K.

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. The leguminosae. A source book of characteristics, uses and nodulation;Allen,1981

2. Approved methods of the AACC. St. Paul, MN, USA;American Association of Cereal Chemists,2000

3. Effect of enzymatic hydrolysis on native starch granule structure;Blazek;Biomacromolecules,2010

4. The molecular deposition of transgenically modified starch in the starch granule as imaged by functional microscopy;Blennow;Journal of Structural Biology,2003

5. The granular structure of C-type pea starch and its role in gelatinization;Bogracheva;Biopolymers,1998

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