Chemical compositions, fine structure and physicochemical properties of kudzu (Pueraria lobata) starches from different regions

Food Chemistry

Volumn 105, Issue 2, 2007, Pages 749-755

  Van Hung, Pham ^a,b   Morita, Naofumi ^a  

^a Osaka Prefecture University   (Japan)

^b HANOI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Viet Nam)

Author keywords

Isoflavone; Kudzu starch; Pueraria lobata; Starch structure; X ray diffraction

Indexed keywords

AMYLOSE; DAIDZEIN; ISOFLAVONE; LIPID; PHOSPHORUS; PROTEIN; STARCH;

ARTICLE; ASH; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; COMPARATIVE STUDY; ENTHALPY; GELATINIZATION; NONHUMAN; PHYSICAL CHEMISTRY; POLYMERIZATION; PUERARIA; STRUCTURE ANALYSIS; TEMPERATURE; X RAY DIFFRACTION;

PUERARIA MONTANA VAR. LOBATA;

EID: 34447273833     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.023     Document Type: Article

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