Starches in the Food Industry
Author:
Affiliation:
1. George M. Moffett Research Laboratories, Corn Products Refining Co., Argo, Ill.
Publisher
AMERICAN CHEMICAL SOCIETY
Link
https://pubs.acs.org/doi/pdf/10.1021/ba-1955-0012.ch002
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3. Effect of Various Pre-treatments on Functional, Physiochemical, and Cooking Properties of Pigeon pea (Cajanus cajan L);Food Science and Technology International;2008-12
4. The physico-functional characteristics of starches from cowpea (Vigna unguiculata), pigeon pea (Cajanus cajan) and yambean (Sphenostylis stenocarpa);Food Chemistry;1999-06
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