Modeling the gelatinization-melting transition of the starch-water system in pulses (lentil, bean and chickpea)
Charlotte Lefèvre, Philippe Bohuon, Lorène Akissoé, Léa Ollier, Brigitte Matignon, Christian Mestres
Topics & Concepts
Starch gelatinizationStarchDifferential scanning calorimetryMelting temperatureDegree (music)Water contentChemistryMaterials scienceFood scienceThermodynamicsComposite materialPhysicsEngineeringAcousticsGeotechnical engineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology