Functional Properties of Modified Black Gram (Phaseolus mungo L.) Starch
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (5) , 1528-1602
- https://doi.org/10.1111/j.1365-2621.1982.tb04975.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Isolation and Partial Characterization of Black Gram (Phaseolus mungo L) StarchJournal of Food Science, 1982
- 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 FloursJournal of Food Science, 1981
- Isolation, Partial Characterization and Modification of the Great Northern Bean (Phaseolus vulgaris L.) StarchJournal of Food Science, 1981
- Effect of Embraced Lipid on the Gelatinization of Rice StarchStarch ‐ Stärke, 1980
- THE USE OF MODIFIED STARCH IN THE FOOD INDUSTRYPublished by Elsevier ,1979
- Functional properties and amino acid content of a protein isolate from mung bean flour*International Journal of Food Science & Technology, 1977
- PEA LIPIDS AND THEIR OXIDATION ON CARBOHYDRATE AND PROTEIN MATRICESJournal of Food Science, 1973
- Effects of Surfactants and Fatty Adjuncts on the Swelling and Solubilization of Granular StarchesStarch ‐ Stärke, 1962
- Microscopic Examination of Modified StarchesAnalytical Chemistry, 1956