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

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Relation http://ir.cftri.com/14110/
https://doi.org/10.1007/s13197-019-03600-4
 
Title Malting process has minimal influence on the structure
of arabinan-rich rhamnogalacturonan pectic polysaccharides
from chickpea (Cicer arietinum L.) hull.
 
Creator Shakuntala, Sathyanarayana
Harish Prashanth, K. V.
 
Subject 28 Polysaccharide Chemistry
22 Legumes-Pulses
05 Processing and Engineering
 
Date 2019
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
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