Article ID Journal Published Year Pages File Type
6987244 Food Hydrocolloids 2016 8 Pages PDF
Abstract
Changes in G′ (storage modulus) of starch and starch-protein gels from lentil and horsegram during heating and cooling.313
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology
Authors
, , ,