Food Research International
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Physicochemical properties of dry matter and isolated starch from potatoes grown in different locations in Canada.
Retrogradation characteristics of pulse starches.
Effect of genetic modification and storage on the physico-chemical properties of potato dry matter and acrylamide content of potato chips.
Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase.
Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties.
Composition, molecular structure, properties, and modification of pulse starches: A review.
Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches.
Studies on the granular structure of resistant starches (type 4) from normal, high amylose and waxy corn starch citrates.
A sampling regime based on an ATP bioluminescence assay to assess the quality of poultry carcasses at critical control points during processing.
In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada
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