Physicochemical and functional properties of Chenopodium quinoa starch

Starch isolated from lysine-rich high protein Chenopodium quinoa grains was studied for physicochemical and functional properties. In contrast to corn starch which showed a two-stage swelling, C. quinoa showed a single-stage swelling in the temperature range of 65–95 °C. However, C. quinoa starch ha...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Carbohydrate polymers 1996, Vol.31 (1), p.99-103
Hauptverfasser: Ahamed, N.Thoufeek, Singhal, Rekha S., Kulkarni, Pushpa R., Pal, Mohinder
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!