Structure and viscoelastic properties of starches separated from different legumes

Starch/Staerke

Volumn 60, Issue 7, 2008, Pages 349-357

  Singh, Narpinder ^a   Nakaura, Yoshiko ^c   Inouchi, Naoyoshi ^c   Nishinari, Katsuyoshi ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b Osaka City University   (Japan)

^c FUKUYAMA UNIVERSITY   (Japan)

Author keywords

Blackgram; Chickpea; Differential scanning calorimetry; Dynamic viscoelasticity; Fine structure; Gel permeation chromatography; Kidney bean; Legumes; Pigeon pea; X ray diffraction

Indexed keywords

CHAINS; GELATION; GRANULATION;

AMYLOSE CONTENT (AC); BRANCHED MATERIALS; DEGREE OF CRYSTALLINITY (DOC); FIELD PEA; ISOAMYLASE; PIGEON PEA; SIDE CHAINS; SPHERICAL(PIVOT); STARCH GRANULES; VISCO-ELASTIC PROPERTIES; X RAY DIFFRACTION (XRD);

STARCH;

CAJANUS CAJAN; CICER ARIETINUM; PHASEOLUS VULGARIS; PISUM SATIVUM; VIGNA MUNGO;

EID: 48249156273     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200800689     Document Type: Article

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