Understanding the multi-scale structural changes in starch and its physicochemical properties during the processing of chickpea, navy bean, and yellow field pea seeds.
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DOI: 10.1016/j.foodchem.2019.03.093
Abstract: This study aimed to isolate starch from three types of untreated and autoclaved pulse seeds including chickpea, navy bean, and yellow field pea and to characterize their multi-scale structure and the associated physicochemical properties. Autoclaving… read more here.
Keywords: navy bean; yellow field; chickpea navy; bean yellow ... See more keywords