The effect of soaking, steaming, and dehydration on the microstructure, physicochemical properties and in vitro starch digestibility of flour produced from Lablab purpureus (L.) Sweet (hyacinth bean)

2020 ◽  
Vol 44 (5) ◽  
Author(s):  
Tremayne S. Naiker ◽  
Himansu Baijnath ◽  
Eric O. Amonsou ◽  
John J. Mellem
Keyword(s):  
Physicochemical Properties ◽  
Starch Digestibility ◽  
Lablab Purpureus ◽  
In Vitro Starch Digestibility ◽  
Hyacinth Bean

Corrigendum to

2018 ◽  
Vol 83 ◽  
pp. 511 ◽  
Author(s):  
Peng Guo ◽  
Jinglin Yu ◽  
Shujun Wang ◽  
Shuo Wang ◽  
Les Copeland
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Durum Wheat ◽  
Water Content ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Wheat Grains

Physicochemical Properties and In Vitro Starch Digestibility of Cooked Rice from Commercially Available Cultivars in Canada

2010 ◽  
Vol 87 (4) ◽  
pp. 297-304 ◽  
Author(s):  
Hyun‐Jung Chung ◽  
Qiang Liu ◽  
Ruilin Huang ◽  
Yulong Yin ◽  
Aike Li
Keyword(s):  
Physicochemical Properties ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Cooked Rice
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