| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10602008 | Carbohydrate Polymers | 2013 | 13 Pages |
Abstract
⺠Physicochemical and functional properties of lentil starch were compared to those of corn and potato starches. ⺠Amylose content of these starches followed: lentil starch > corn starch > potato starch order. ⺠Crystallinity and gelatinization enthalpy followed: potato starch > corn starch > lentil order. ⺠Gelatinization and pasting temperatures of lentil starch were in between corn and potato starches. ⺠Lentil starch gels had the highest storage modulus, gel strength and pasting viscosity.
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Authors
M. Joshi, P. Aldred, S. McKnight, J.F. Panozzo, S. Kasapis, R. Adhikari, B. Adhikari,