Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches

Published 2018 View Full Article

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Title
Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches
Authors
Keywords
Starch-rich pulse flour, Starch isolation, Pulse starch, Structure of starch, Functionality of starch, In vitro, starch digestibility
Journal
FOOD CHEMISTRY
Volume 276, Issue -, Pages 599-607
Publisher
Elsevier BV
Online
2018-10-13
DOI
10.1016/j.foodchem.2018.10.064

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