In vitro digestibility, structural and functional properties of starch from pigeon pea (Cajanus cajan) cultivars grown in India

Food Research International

Volumn 43, Issue 1, 2010, Pages 263-268

  Kaur, Maninder ^a   Sandhu, Kawaljit Singh ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b CHAUDHARY DEVI LAL UNIVERSITY   (India)

Author keywords

In vitro digestibility; Pasting; Pigeon pea; Starch; Starch structure

Indexed keywords

CAJANUS CAJAN; FUNCTIONAL PROPERTIES; IN-VITRO; PASTING TEMPERATURE; PIGEON PEA; RELATIVE CRYSTALLINITY; RESISTANT STARCH; SIZE EXCLUSION COLUMN; SLOWLY DIGESTIBLE STARCH; STARCH STRUCTURE; STRUCTURAL CHARACTERIZATION; TRANSITION TEMPERATURE;

ALUMINUM; CHROMATOGRAPHIC ANALYSIS; COLUMN CHROMATOGRAPHY; DIFFRACTION; GELATION; HOLOGRAPHIC INTERFEROMETRY; SIZE EXCLUSION CHROMATOGRAPHY;

STARCH;

CAJANUS CAJAN;

EID: 72149121802     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.027     Document Type: Article

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