Effect of cross-linking on physico-chemical, thermal, pasting, in vitro digestibility and film forming properties of Faba bean (Vicia faba L.) starch
Vinita Sharma, Maninder Kaur, Kawaljit Singh Sandhu, Sachin Kumar Godara
Topics & Concepts
StarchAmyloseSolubilitySwellingVicia fabaChemistryUltimate tensile strengthShear thinningNuclear chemistryChemical engineeringMaterials scienceViscosityFood scienceComposite materialBotanyOrganic chemistryEngineeringBiologyNanocomposite Films for Food PackagingFood composition and propertiesPolysaccharides Composition and Applications