Air classification of flours of three legume species: Effect of starch granule size distribution

Journal of the Science of Food and Agriculture

Volumn 37, Issue 2, 1986, Pages 173-184

  Cloutt, Pauline ^a,b   Walker, Ann F ^a   Pike, Derek J ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b Bradford and Ilkley Community College Corporation   (United Kingdom)

Author keywords

Air classification; legumes; starch granule size

Indexed keywords

EID: 84985335851     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740370212     Document Type: Article

References (19)

1. Protein enrichment of materials of vegetable origin by air classification
2. Air classification of legumes I. Separation efficiency, yield and composition of the starch and protein fractions
3. Yield and functional properties of air‐classified protein and starch fractions from eight legume foods
4. Starches and low molecular weight carbohydrates from chickpea and horsebean flours
5. Studies on the starches of edible legume seeds
6. New starches: Properties of five varieties of cowpea starch
7. Air classification of pea flour—analytical studies
8. Developments in milling process: Protein displacement
9. Measurement of unavailable carbohydrate or dietary fibre in foods
10. Carbohydrates of legume flours compared with wheat flours. II Starch
11. Scanning electron microscopy of faba bean seed
12. Protein‐starch extraction and nutritive value of the black‐eyed pea and its protein concentrates
13. Pisum sativum and Vicia faba carbohydrates: Studies of fractions obtained after dry and wet protein extraction processes
14. Air classification of fieldpea and horsebean flours: Chemical studies of starch and protein fractions
15. Concentration of legume proteins by air classification
16. Separating grain components by air classification