Some properties of seeds and starches separated from different Indian pea cultivars

Food Chemistry

Volumn 85, Issue 4, 2004, Pages 585-590

  Aggarwal, Vani ^a   Singh, Narpinder ^a   Kamboj, Sukhdev Singh ^a   Brar, Paramjeet Singh ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Amylose content; Morphological; Pea; Starch; Thermal; Turbidity

Indexed keywords

AMYLOSE; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATINIZATION; HARDNESS; MOISTURE; NONHUMAN; PARTICLE SIZE; PEA; PHYSICAL CHEMISTRY; SEED MORPHOLOGY; TEMPERATURE; TURBIDITY;

PISUM SATIVUM;

EID: 0942278927     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.07.036     Document Type: Article

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