Functional properties of cowpea (Vigna unguiculata) starch as modified by guar, pectin, and xanthan gums

Starch/Staerke

Volumn 66, Issue 9-10, 2014, Pages 832-840

  Nawab, Anjum ^a   Alam, Feroz ^a   Hasnain, Abid ^a  

^a UNIVERSITY OF KARACHI   (Pakistan)

Author keywords

Cowpea starch; Freeze thaw stability; Hydrocolloids; Pasting properties; Solubility; Swelling power

Indexed keywords

COLLOIDS; SOLUBILITY; VISCOSITY; XANTHAN GUM;

FREEZE-THAW PROCESS; FREEZE-THAW STABILITY; FUNCTIONAL PROPERTIES; HYDROCOLLOIDS; PASTING PROPERTY; PEAK VISCOSITIES; SWELLING POWER; VIGNA UNGUICULATA;

STARCH;

EID: 84906946595     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201300268     Document Type: Article

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