| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398461 | Food Research International | 2012 | 8 Pages |
Abstract
⺠Structure and functional properties of starch from different kidney bean lines were determined. ⺠Thermal properties were dependent on granule size and long-chain amylopectin. ⺠Pasting properties were related with amylose and short chain amylopectin.
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Food Science
Authors
Narpinder Singh, Seeratpreet Kaur, Jai Chand Rana, Yoshiko Nakaura, Naoyoshi Inouchi,