Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars

International Journal of Biological Macromolecules

Volumn 50, Issue 1, 2012, Pages 131-137

  Chung, Hyun Jung ^a   Liu, Qiang ^b  

^a Kyungil University   (South Korea)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Flour; In vitro starch digestibility; Pea; Physicochemical properties; Starch

Indexed keywords

AMYLOSE; RAPIDLY DIGESTIBLE STARCH; RESISTANT STARCH; SLOWLY DIGESTIBLE STARCH; STARCH; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); CRYSTALLINITY; CULTIVAR; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; FLOUR; GELATINIZATION; GLYCEMIC INDEX; HYDROLYSIS; IN VITRO STUDY; NONHUMAN; PEA; PHYSICAL CHEMISTRY; PLANT STRUCTURES; POLYMERIZATION; PROTEIN CONTENT; THERMOGRAPHY; VISCOSITY; X RAY DIFFRACTION;

PISUM SATIVUM;

EID: 83555173344     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2011.10.004     Document Type: Article

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