Characterisations of kabuli and desi chickpea starches cultivated in China

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 1025-1032

  Miao, Ming ^a   Zhang, Tao ^a   Jiang, Bo ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chickpea starch; Digestibility; Physicochemical properties; Structure

Indexed keywords

AMYLOSE; STARCH;

ARTICLE; CHEMICAL COMPOSITION; CHINA; DESI CHICKPEA; HYDROLYSIS; HYDROPHILICITY; IN VITRO STUDY; KABULI; LEGUME; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; SOLUBILITY; THERMOSTABILITY; TRANSITION TEMPERATURE; TURBIDITY; VISCOSITY; X RAY DIFFRACTION;

CICER ARIETINUM;

EID: 55949110206     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.056     Document Type: Article

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