Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches.

Autor:	Li, Liying1, Yuan, Tommy Z.1, Setia, Rashim1, Raja, Ramadoss Bharathi1, Zhang, Bin1, Ai, Yongfeng1 yongfeng.ai@usask.ca
Zdroj:	Food Chemistry. Mar2019, Vol. 276, p599-607. 9p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect