Physicochemical properties of starches from various pea and lentil varieties, and characteristics of their noodles prepared by high temperature extrusion

Food Research International

Volumn 55, Issue , 2014, Pages 119-127

  Wang, Ning ^a   Warkentin, Tom D ^b   Vandenberg, Bert ^b   Bing, Deng J ^c  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

^c LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Granule size; Pasting properties; Pea and lentil starches; Starch noodle properties

Indexed keywords

BREAKDOWN VISCOSITY; GRANULE SIZE; PASTING PROPERTY; PASTING TEMPERATURE; PEA STARCH NOODLES; PHYSICOCHEMICAL PROPERTY; SURFACE STICKINESS; TEXTURAL ANALYSIS;

EXTRUSION; GRANULATION; PLANTS (BOTANY); SOLUBILITY; VISCOSITY;

STARCH;

EID: 84887903147     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.10.043     Document Type: Article

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