ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The physicochemical properties of black bean starch were studied. Isolated bean starch had a high amylose content (38%), a high gelatinization temperature range (63.8-76°C) and relatively low swelling (11 units at 95° C) and solubility (18% at 95° C) patterns. These data suggested that inherent structural characteristics of the starch contributed to limited in situ starch gelatinization and swelling during the cooking of black beans.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb03828.x
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