Malting process has minimal influence on the structure of arabinan-rich rhamnogalacturonan pectic polysaccharides from chickpea (Cicer arietinum L.) hull.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14110/
https://doi.org/10.1007/s13197-019-03600-4 |
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| Title |
Malting process has minimal influence on the structure
of arabinan-rich rhamnogalacturonan pectic polysaccharides
from chickpea (Cicer arietinum L.) hull.
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| Creator |
Shakuntala, Sathyanarayana
Harish Prashanth, K. V. |
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| Subject |
28 Polysaccharide Chemistry
22 Legumes-Pulses 05 Processing and Engineering |
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| Date |
2019
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14110/1/J%20Food%20Sci%20Technol%20%28April%202019%29%2056%284%291732%E2%80%931743.pdf
Shakuntala, Sathyanarayana and Harish Prashanth, K. V. (2019) Malting process has minimal influence on the structure of arabinan-rich rhamnogalacturonan pectic polysaccharides from chickpea (Cicer arietinum L.) hull. Journal of Food Science and Technology, 56 (4). pp. 1732-1743. ISSN 0022-1155 |
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