Composition, thermal behavior, and gel texture of prime and tailings starches from garbanzo beans and peas

Cereal Chemistry

Volumn 75, Issue 4, 1998, Pages 466-472

  Czuchajowska, Zuzanna ^a   Otto, Terri ^a   Paszczynska, Bozena ^a   Baik, Byung Kee ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; HARDNESS;

AMYLOSE CONTENT; BEHAVIOUR PROPERTIES; CHEMICAL COMPOSITIONS; ENDOTHERMIC ENTHALPY; GEL PROPERTIES; GEL TEXTURE; STARCH AMYLOSE; STARCH GRANULES; THERMAL BEHAVIOURS; THERMAL GELS;

STARCH;

EID: 0031851881     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.4.466     Document Type: Article

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