| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4562724 | Food Research International | 2010 | 15 Pages |
Abstract
The major carbohydrate of pulse seeds is starch, which accounts for 22–45% of the dry matter. In recent years, substantial progress has been made on the molecular structure of cereal and tuber starches and their impact on functionality. Similar studies on pulse starches are limited. This review summarizes the present status of knowledge on the isolation, composition, molecular structure, properties and modification of pulse starches. Future research needs in the area of pulse starches are outlined.
Keywords
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
R. Hoover, T. Hughes, H.J. Chung, Q. Liu,