Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions

LWT

Volumn 79, Issue , 2017, Pages 487-495

  Parmar, Naincy ^a   Singh, Narpinder ^a   Kaur, Amritpal ^a   Virdi, Amardeep Singh ^a   Shevkani, Khetan ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Chromatography; FTIR; HTC; Microstructure; Rheology

Indexed keywords

CHROMATOGRAPHY; GRANULATION; MICROSTRUCTURE; PROTEINS; RHEOLOGY; VISCOSITY;

FTIR; MICRO-STRUCTURAL CHARACTERISTICS; MICROSTRUCTURE EVALUATIONS; PASTING TEMPERATURE; PROTEIN FRACTIONS; PROTEIN PROFILING; SETBACK VISCOSITY; TRYPSIN INHIBITORY ACTIVITY;

STARCH;

EID: 85012306574     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.01.027     Document Type: Article

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