Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties

dc.contributor.author	Demirkesen-Bicak, H.
dc.contributor.author	Tacer-Caba, Z.
dc.contributor.author	Nilufer-Erdil, D.
dc.date.accessioned	2021-12-21T08:41:05Z
dc.date.available	2021-12-21T08:41:05Z
dc.date.issued	2018
dc.identifier.issn	1418130
dc.identifier.uri	https://doi.org/10.1016/j.ijbiomac.2018.01.026
dc.identifier.uri	http://dspace.yeniyuzyil.edu.tr:8080/xmlui/handle/20.500.12629/1313
dc.description.abstract	This study aimed to increase resistant starch (RS) content of black chickpeas (Cicer arietinum L.) by using pullulanase enzyme. Physicochemical and functional properties of enzyme treated starch (NE) was compared with that of enzyme-treated and gelatinize
dc.description.sponsorship	In this study, H. Demirkesen-Bicak was financially supported during her postgraduate study at Istanbul Technical University (ITU) Food Engineering Department, by the Graduate Study Support Fund of ITU Graduate School of Science, Engineering and Technology
dc.language.iso	English
dc.publisher	Elsevier B.V.
dc.title	Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties
dc.type	Article
dc.relation.journal	International Journal of Biological Macromolecules
dc.identifier.startpage	505
dc.identifier.endpage	513
dc.identifier.volume	111
dc.identifier.doi	10.1016/j.ijbiomac.2018.01.026
dc.relation.volume	111