Extraction, characterization, physicochemical and rheological properties of two different varieties of chickpea starch
Abstract The variations in physiochemical, rheological, morphological, and thermal properties of extracted starches of two chickpea varieties (PDG‐5 and BG‐1076) were evaluated. Both the varieties resulted in starch yields 28.2–31.2 g/100 g. Amylose content was 30.2–31.2%. Morphological study by sca...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-03-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.17 |