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

PDF J Food Sci Technol (April 2019) 56(4)1732–1743.pdf - Published Version Restricted to Registered users only Download (996kB) | Request a copy

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.res.in/id/eprint/14110

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