The Characterization of Legume Starches

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Authors

  • Madhuri Kelkar
     Department of Home Economics, Lady Amritabai Daga College of Women, Nagpur - 440 010 ,IN
  • Pratima Shastri
     Department of Home Economics, Lady Amritabai Daga College of Women, Nagpur - 440 010 ,IN
  • B. Y. Rao
     Department of Home Economics, Lady Amritabai Daga College of Women, Nagpur - 440 010 ,IN

Abstract

The major emphasis in microscopic studies of properties of food materials relates to texture and textural changes. Sherman discussed the internal structure of food materials and stressed the importance of the study of textural properties. Various methods are employed to study the structural features of starch granules such as Light microscopy, Polarized light microscopy, X-ray Diffractometry (XRD) and Scanning Electron Microscopy (SEM).

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Published

2002-03-01

How to Cite

Kelkar, M., Shastri, P., & Rao, B. Y. (2002). The Characterization of Legume Starches. The Indian Journal of Nutrition and Dietetics, 39(3), 125–131. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6803

Issue

Volume 39, Issue 3, March 2002

Section

Original Articles

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