Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 843-850

  Ghumman, Atinder ^a   Kaur, Amritpal ^a   Singh, Narpinder ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Albumins; Digestibility; Functional properties; Globulins; Pulses; Starch rheology

Indexed keywords

AMINO ACIDS; ELASTICITY; EMULSIFICATION; PROTEINS; WATER ABSORPTION;

ALBUMIN; DIGESTIBILITY; FUNCTIONAL PROPERTIES; GLOBULIN; HORSE GRAM; IN-VITRO; PULSE; STARCH RHEOLOGY; STARCH SUSPENSION; VITRO DIGESTIBILITIES;

STARCH;

EID: 84978375304     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.07.013     Document Type: Article

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