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Effect of pyrodextrinization on available starch content of Lima bean (Phaseolus lunatus) and Cowpea (Vigna unguiculata) starches

Author:
Campechano-Carrera, E., Corona-Cruz, A., Chel-Guerrero, L., Betancur-Ancona, D.
Source:
Food hydrocolloids 2007 v.21 no.3 pp. 472-479
ISSN:
0268-005X
Subject:
resistant starch, lima beans, Phaseolus lunatus, cowpeas, Vigna unguiculata, heat treatment, dextrins, chemical reactions, hydrochloric acid, chemical analysis, pasting properties, gelling properties, solubility, texture, color, bioavailability
Agid:
2901272