| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543244 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Starch was characterised from seven varieties of field peas (Pisumsativum). ⺠The starches had similar amylose content but differed in crystallinity. ⺠The starches differed significantly in swelling, pasting and thermal properties. ⺠Fine structure of starch molecules is important for functional properties.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Shujun Wang, Peter Sharp, Les Copeland,