Effect of pyrodextrinization on available starch content of Lima bean (Phaseolus lunatus) and Cowpea (Vigna unguiculata) starches

Food Hydrocolloids

Volumn 21, Issue 3, 2007, Pages 472-479

  Campechano Carrera, E ^a   Corona Cruz, A ^a   Chel Guerrero, L ^a   Betancur Ancona, D ^a  

^a UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

Available starch; Color difference; Functional properties; Phaseolus lunatus; Pyrodextrinization; Vigna unguiculata

Indexed keywords

COLOR; COLORIMETRY; GELATION;

AVAILABLE STARCH; COLOR DIFFERENCE; CONDITION; FUNCTIONAL PROPERTIES; NATIVE STARCH; PHASEOLUS LUNATUS; PYRODEXTRINIZATION; RESISTANT STARCH; STARCH CONTENTS; VIGNA UNGUICULATA;

STARCH;

PHASEOLUS LUNATUS; VIGNA UNGUICULATA;

EID: 33751172967     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.06.006     Document Type: Article

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