Purified Starches from 18 Pulses Have Markedly Different Morphology, Oil Absorption and Water Absorption Capacities, Swelling Power, and Turbidity
Author:
Affiliation:
1. Department of Nutrition, Food, and Exercise Sciences Florida State University 120 Convocation Way, 416 Sandels Building Tallahassee FL 32306 USA
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000022
Reference41 articles.
1. 1995 Association of Official Analytical Chemists Arlington VA
2. Functional Properties of Modified Black Gram (Phaseolus mungo L.) Starch
3. Composition, molecular structure, properties, and modification of pulse starches: A review
4. Intactness of cell wall structure controls the in vitro digestion of starch in legumes
5. Functional Properties of Select Dry Bean Seeds and Flours
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