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a-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions. (2021)

First Author: Edwards CH

Attributed to: Developing ingredient-product compatibility to enable the design and commercialisation of healthier staple-food products funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.carbpol.2021.117738

PubMed Identifier: 33674022

Publication URI: http://europepmc.org/abstract/MED/33674022

Type: Journal Article/Review

Volume: 259

Parent Publication: Carbohydrate polymers

ISSN: 0144-8617