Investigations of the Great Northern Bean (Phaseolus vulgaris L.) Starch: Solubility, Swelling, Interaction with Free Fatty Acids, and Alkaline Water Retention Capacity of Blends with Wheat Flours
- 1 November 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (6) , 1914-1917
- https://doi.org/10.1111/j.1365-2621.1981.tb04518.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Inclusion Complexes of Free Fatty Acids with AmyloseStarch ‐ Stärke, 1980
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- Determination of Gelatinization Property of Highly Concentrated Starch Suspension by Brabender Plastograph Part 3. Effects of Fatty Acid upon PlastogramsJournal of the Japanese Society of Starch Science, 1972
- Changes of Characteristics of Starch during Gelatinization in the Presence or Absence of Fatty AcidJournal of Food Science, 1964