Composition, molecular structure, properties, and in vitro digestibility of starches from newly released Canadian pulse cultivars

Cereal Chemistry

Volumn 85, Issue 4, 2008, Pages 471-479

  Chung, Hyun Jung ^a   Liu, Qiang ^a   Donner, Elizabeth ^a   Hoover, Ratnajothi ^b   Warkentin, Tom D ^c   Vandenberg, Bert ^c  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^c UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; GELATION; LEACHING; PLANTS (BOTANY); STARCH; VISCOSITY;

AMYLOSE LEACHING; CHICKPEA STARCH; GELATINIZATION TEMPERATURE; IN-VITRO; PHYSICOCHEMICAL PROPERTY; RELATIVE CRYSTALLINITY; STARCH CONTENTS; SWELLING FACTOR; TEMPERATURE RANGE; VITRO DIGESTIBILITIES;

CHAINS;

CICER ARIETINUM; LENS CULINARIS; PISUM SATIVUM;

EID: 48249117438     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-4-0471     Document Type: Article

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