Studies on the functional characteristics of flour/starch from wrinkled peas (pisum sativum)

International Journal of Food Properties

Volumn 8, Issue 1, 2005, Pages 35-48

  Singh, Baljit ^a   Nagi, H P S ^a   Sekhon, K S ^b   Singh, Narpinder ^b  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

^b GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Flour; Freeze thaw stability; Retrogradation; Solubility; Starch; Swelling power; Water binding capacity; Wet fractionation

Indexed keywords

AGRICULTURAL PRODUCTS; BINDING ENERGY; CULTIVATION; FOOD PRODUCTS; FRACTIONATION; SOLUBILITY; WATER;

FREEZE-THAW STABILITY; SWELLING POWER; WATER BINDING CAPACITY; WET FRACTIONATION;

STARCH;

AGRICULTURE; BINDING; FLOUR; FRACTIONATION; POTATO STARCH; RETROGRADATION; SOLUBILITY; VARIETIES; WATER;

EID: 85032069777     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1081/JFP-200048100     Document Type: Article

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