Search
Now showing items 1-6 of 6
Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars
(Elsevier Ltd, 2018)
The effects of degree of milling (DOM) between 0 and 8% on physico-chemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars were studied. Ash, protein, lipids and minerals decreased ...
Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)
(Blackwell Publishing Ltd, 2021-03-28)
The present study compared flours from six different split dehulled pulses (dhals) with full-fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, ...
Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours
(Elsevier B.V., 2022-03-19)
The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the ...
Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours
(Elsevier B.V., 2022-03-19)
The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the ...
Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)
(Blackwell Publishing Ltd, 2021-03-28)
The present study compared flours from six different split dehulled pulses (dhals) with full-fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, ...
Wheat starch production, structure, functionality and applications :a review
(Blackwell Publishing Ltd, 2017)
Starch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, ...