A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization
Author:
Affiliation:
1. Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Canada
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12735
Reference285 articles.
1. Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch
2. Conformational Contributions of Amylose and Amylopectin to the Structural Properties of Starches from Various Sources
3. Effect of an extruded pea or rice diet on postprandial insulin and cardiovascular responses in dogs
4. Effect of acid hydrolysis on rheological and thermal characteristics of lentil starch slurry
5. Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions
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