Grass pea (Lathyrus sativus L.) starch as an alternative for cereal starches: Rheological properties and retrogradation susceptibility

Journal of Food Engineering

Volumn 88, Issue 4, 2008, Pages 528-534

  Korus, Jarosław ^a   Witczak, Mariusz ^a   Juszczak, Lesław ^a   Ziobro, Rafał ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Cereals; Grass pea; Retrogradation; Rheological properties; Starch

Indexed keywords

MATHEMATICAL MODELS; PHASE TRANSITIONS; RHEOLOGY; SUPERCONDUCTING TRANSITION TEMPERATURE; VISCOSITY;

CEREALS; GRASS PEA; RETROGRADATION; RHEOLOGICAL PROPERTIES;

STARCH;

LATHYRUS; LATHYRUS SATIVUS; PISUM SATIVUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 43549090842     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.03.018     Document Type: Article

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