Starch and gluten, the most important macromolecules in wheat flour, vary in thermal
properties. The thermal behavior of starch, gluten and their complexes during the …

Enriching cereal products with legume flour has nutritional advantages, notably that of
improving the amino acid balance, but also modifies their processability and properties …

Sufficient hydroxyl moiety, ease of accessibility, biodegradability and reaction compatibility
with other molecules make starch a basic ingredient for polymeric synthesis and to prepare …

Protein deficiency is recognized among the major global health issues with an
underestimation of its importance. Genetic biofortification is a cost-effective and sustainable …

Starch from soft wheat and hard wheat varieties was evaluated for physicochemical
properties, including pasting and retrogradation properties, swelling power and solubility …

Pulses are increasingly being put forward as part of healthy diets because they are rich in
protein,(slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients …

Peach palm fruit mesocarp (Bactris gasipaes var. gasipaes) is already consumed in the
Northern region of Brazil, after its cooking and is known as a source of starch and …

Abstract Properties of starches isolated from soft and hard wheat dough after
freezing/thawing (F/T) treatment were investigated. Significance of results was observed …

The production and quality of wheat are affected by abiotic constraints including water stress
and soil nutrient deficiencies. It is imperative to develop drought-tolerant wheat varieties with …

Environmental stresses cause a wide range of reactions such as changes in gene
expression, changes in cell metabolism, changes in function and growth rate. Among …