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Malting process has minimal influence on the structure of arabinan-rich rhamnogalacturonan pectic polysaccharides from chickpea (Cicer arietinum L.) hull.

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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Item Type: Article
Uncontrolled Keywords: Chickpea hull Pectic polysaccharides Malting Arabinan Rhamnogalacturonan NMR
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jun 2019 04:43
Last Modified: 03 Jun 2019 04:43
URI: http://ir.cftri.com/id/eprint/14110

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