Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers

Journal of Food Science and Technology

Volumn 47, Issue 1, 2010, Pages 84-88

  Yadav, B S ^a   Sharma, A ^b   Yadav, R B ^a  

^a CHAUDHARY DEVI LAL UNIVERSITY   (India)

^b GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Amylose content; Cereals; Conventional boiling; Legumes; Pressure cooking; Resistant starch; Tubers

Indexed keywords

AMYLOLYTIC ENZYMES; AMYLOSE CONTENT; ENZYMATIC METHODS; HIGH-CONTENT; IN-CELL; RESISTANT STARCH; SOLUBLE DIETARY FIBER; STARCH GRANULES;

RAPID SOLIDIFICATION;

STARCH;

LENS CULINARIS; PISUM SATIVUM;

EID: 77955098091     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0020-6     Document Type: Article

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