Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes
Yikai Ren, Rashim Setia, Thomas D. Warkentin, Yongfeng Ai
Topics & Concepts
AmyloseStarchFood scienceChemistryStarch gelatinizationPea proteinResistant starchParticle (ecology)Particle sizeBiologyEcologyPhysical chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications