Composition, morphology, molecular structure, and physicochemical properties of starches from newly released chickpea (Cicer arietinum L.) cultivars grown in Canada

Food Research International

Volumn 42, Issue 5-6, 2009, Pages 627-635

  Hughes, T ^a   Hoover, R ^a   Liu, Q ^b   Donner, E ^b   Chibbar, R ^c   Jaiswal, S ^c  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Chickpeas; Properties; Starch; Structure

Indexed keywords

AMYLOSE LEACHING; BRANCH CHAIN LENGTH DISTRIBUTIONS; BREAKDOWN VISCOSITIES; CHICKPEAS; CICER ARIETINUM; GELATINIZATION TEMPERATURES; GRANULE SIZE DISTRIBUTIONS; NATIVE STARCHES; PEAK VISCOSITIES; PHYSICO-CHEMICAL PROPERTIES; PROPERTIES; RELATIVE CRYSTALLINITY; RESISTANT STARCHES; SASKATCHEWAN , CANADA; SMOOTH SURFACES; STARCH GRANULES; STRUCTURE; SWELLING FACTORS; TEMPERATURE RANGES; X-RAY PATTERNS;

GELATION; GRANULATION; LEACHING; MOLECULAR STRUCTURE; STRUCTURAL PROPERTIES; VISCOSITY;

STARCH;

CICER ARIETINUM;

EID: 67349167008     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.01.008     Document Type: Article

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