Composition, molecular structure, and physicochemical properties of starches from two grass pea (Lathyrus sativus L.) cultivars grown in Canada

Food Chemistry

Volumn 105, Issue 1, 2007, Pages 116-125

  Jayakody, L ^a   Lan, H ^a   Hoover, R ^a   Chang, P ^b   Liu, Q ^c   Donner, E ^b  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b SASKATOON RESEARCH CENTRE   (Canada)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Grass pea starches; Physicochemical properties; Structure

Indexed keywords

AMYLOPECTIN; AMYLOSE; LIPID; STARCH;

ARTICLE; CANADA; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CULTIVAR; GELATINIZATION; HYDROLYSIS; LATHYRUS; LATHYRUS SATIVUS; PARTICLE SIZE; PHYSICAL CHEMISTRY; SHEAR STRENGTH; VISCOSITY; X RAY DIFFRACTION;

LATHYRUS SATIVUS; PISUM SATIVUM;

EID: 34347331346     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.03.057     Document Type: Article

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