Comparison of functional properties of isolated emmer and einkorn wheat starches

Journal of Food, Agriculture and Environment

Volumn 8, Issue 3-4 PART 1, 2010, Pages 239-243

  Haghayegh, Gholamhossein ^a   Schoenlechner, Regine ^b  

^a UNIVERSITY OF ZABOL   (Iran)

^b University of Natural and Applied Life Sciences   (Austria)

Author keywords

Einkom wheat starch; Emmer wheat starch; Functional properties; Starch isolation

Indexed keywords

AMYLOSE; FAT; PROTEIN; STARCH;

ARTICLE; ASH; FOOD ANALYSIS; FOOD COMPOSITION; FREEZE THAWING; FUNCTIONAL FOOD; NONHUMAN; PRESERVATION AND STORAGE; SOLUBILITY; VISCOSITY; WATER HARDNESS; WHEAT;

TRITICUM AESTIVUM; TRITICUM DICOCCON; TRITICUM MONOCOCCUM;

EID: 78751640046     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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