Composition, Thermal Behavior, and Gel Texture of Prime and Tailings Starches from Garbanzo Beans and Peas-Reference-Cited by-同舟云学术

Composition, Thermal Behavior, and Gel Texture of Prime and Tailings Starches from Garbanzo Beans and Peas

Published:1998-07 Issue:4 Volume:75 Page:466-472
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Czuchajowska Zuzanna¹²,Otto Terri¹,Paszczynska Bozena¹,Baik Byung-Kee¹

Affiliation:

1. Associate professor, graduate research assistant, research associate and research associate, respectively, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376.

2. Corresponding author. E-mail: czuza@mail.wsu.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference28 articles.

1. Texture Profile of Ripening Pears

2. Biochemistry and technology of chickpea(Cicer arietinumL.) seeds

3. Pisum sativum AND Vicia faba CARBOHYDRATES: STUDIES OF FRACTIONS OBTAINED AFTER DRY AND WET PROTEIN EXTRACTION PROCESSES

4. Macromolecular structure of wrinkled- and smooth-pea starch components

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