Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 259-267

  Maninder, Kaur ^a   Sandhu, Kawaljit Singh ^b   Singh, Narpinder ^b  

^a CHAUDHARY DEVI LAL UNIVERSITY   (India)

^b GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Flour; Functional; Pasting; Physicochemical; Thermal

Indexed keywords

ARTICLE; CORRELATION COEFFICIENT; CULTIVAR; ENTHALPY; FAT CONTENT; FLOUR; GELATINIZATION; PEA; PHYSICAL CHEMISTRY; PIGEONPEA; PRINCIPAL COMPONENT ANALYSIS; PROTEIN CONTENT; TRANSITION TEMPERATURE; VISCOSITY;

CAJANUS CAJAN; PISUM SATIVUM;

EID: 34147117982     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.037     Document Type: Article

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