Structure, Composition and Physical Properties of Legume Starches
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Abstract
Carbohydrates arc the major components of legumes. Starch is the chief form of carbohydrate in legumes. Information on the structure, composition and physical properties of legume starches may throw some light in understanding the differences in the biological utilization of protein.Downloads
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Published
1983-12-01
How to Cite
Geervani, P., & Theophilus, F. (1983). Structure, Composition and Physical Properties of Legume Starches. The Indian Journal of Nutrition and Dietetics, 20(12), 372–377. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/12987
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