Physico-chemical, functional and structural properties of RS3/RS4 from kidney bean (Phaseolus vulgaris) cultivars-Reference-Cited by-同舟云学术

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Physico-chemical, functional and structural properties of RS3/RS4 from kidney bean (Phaseolus vulgaris) cultivars

Published:2016-06 Issue: Volume:87 Page:514-521
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Gani Adil,Jan Amreen,Shah Asima,Masoodi F.A.,Ahmad Mudasir,Ashwar Bilal Ahmad,Akhter Rehana,Wani Idrees Ahmed

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference54 articles.

1. Hard to cook phenomenon in common beans, a-review;Reyes-Moreno;CRC Crit. Rev. Food Sci. Nutr.,1993

2. Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): a review;Luna-Vital;Food Res. Int.,2015

3. Starch characteristics of black bean, chickpea, lentil navy bean and pinto bean cultivars grown in Canada;Hoover;Food Chem.,2002

4. An update on starch;Mauro;Cereal Food World,1996

5. Effect of heat–moisture treatment on the structure and physicochemical properties of legume starches;Hoover;Food Res. Int.,1996

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