Impact of Phosphorylation on Techno‐Functional, Rheological, and Digestibility Characteristics of Split Red Lentil Starch
ABSTRACT Crude starch is obtained as a by‐product during production of lentil protein isolates and concentrates; thus, this starch carries the potential for value addition through chemical modifications. The present study therefore exploited split red lentil starch (LS) for development of cross‐link...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Wiley
2025-09-01
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| シリーズ: | Legume Science |
| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1002/leg3.70039 |
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