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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) carbohydrates (23127) polysaccharides (9609) glucans (5043) starch (2551) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) plant products (54971) legumes (5497) lentils (138) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) carbohydrates (23127) polysaccharides (9609) glucans (5043) starch (2551) chemistry (84737) physical chemistry (19414) phase transition (2960) gelation (798) gelatinization (418) physical phases (8840) gels (1628) starch gels (99) reaction chemistry (20939) reaction kinetics (636) chemical reactions (18979) hydrolysis (2576) physics (54990) physical properties (32618) temperature (18106) functional properties (2614) gelling properties (344) gel strength (203) rheological properties (2747) modulus of elasticity (447) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) legumes (5497) lentils (138) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering materials science (14620) material forms (6970) slurries (335) technology (49139) processing technology (28127) chemical treatment (922) acid treatment (610) acid hydrolysis (283) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Effect of acid hydrolysis on rheological and thermal characteristics of lentil starch slurry Author(s) of Article: Will be identified in next release Citation: Lebensmittel-Wissenschaft + [i.e. und] Technologie 2011 v.44 no.4 pp. 976-983 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=586810 Name of Publication: Lebensmittel-Wissenschaft Publishing Company: Will be identified in next release Accession Number: 184101
