Compositional, Morphological, and Physicochemical Properties of Starches From Red Adzuki Bean, Chickpea, Faba Bean, and Baiyue Bean Grown in China

Food Science and Nutrition - United Kingdom
doi 10.1002/fsn3.865
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Wiley

Related search

Outlook Faba Bean

Canadian Journal of Plant Science
HorticulturePlant ScienceAgronomyCrop Science
1982English

Tolerance of Faba Bean, Chickpea and Lentil to Salinity: Accessions' Salinity Response Functions

Irrigation and Drainage
AgronomySoil ScienceCrop Science
2015English

Galactosylononitol and Stachyose Synthesis in Seeds of Adzuki Bean

Plant Physiology
Plant ScienceGeneticsPhysiology
1998English

Black Red Pigment of ^|^ldquo;Adzuki Bean^|^rdquo; Studies on Anthocyanins LV.

Shokubutsugaku Zasshi
1966English

Antioxidant Activity of Faba Bean Extracts

2019English

Phenolic Compounds and Antioxidant Activity of Adzuki Bean Cultivars

Legume Research
Plant ScienceAgronomySoil ScienceCrop Science
2018English

Rheological, Thermal and Textural Properties of Starch Blends Prepared From Wheat and Turkish Bean Starches

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2013English

Comparative Genome-Wide Analysis of WRKY Transcription Factors in Two Asian Legume Crops: Adzuki Bean and Mung Bean

Scientific Reports
Multidisciplinary
2018English

Effect of Soaking and Cooking on Nutritional and Quality Properties of Faba Bean

Journal of Food and Dairy Sciences
2019English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy