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 |
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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.res.in/id/eprint/14110 |
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