Thermal properties of yellow pea, chickpea, and lentil flours, starches, and proteins at varying moisture levels as determined by differential scanning calorimetry
- DOI
- 10.1016/j.ijbiomac.2026.154482
- Published
- 2026-11
- Container
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijbiomac.2026.154482,
title = {Thermal properties of yellow pea, chickpea, and lentil flours, starches, and proteins at varying moisture levels as determined by differential scanning calorimetry},
author = {Jing Qi and Bei Shen and Eric Nkurikiye and Yonghui Li and Yong-Cheng Shi},
year = {2026},
journal = {International Journal of Biological Macromolecules},
doi = {10.1016/j.ijbiomac.2026.154482},
url = {https://doi.org/10.1016/j.ijbiomac.2026.154482}
}RIS
TY - JOUR TI - Thermal properties of yellow pea, chickpea, and lentil flours, starches, and proteins at varying moisture levels as determined by differential scanning calorimetry AU - Jing Qi AU - Bei Shen AU - Eric Nkurikiye AU - Yonghui Li AU - Yong-Cheng Shi PY - 2026 JO - International Journal of Biological Macromolecules DO - 10.1016/j.ijbiomac.2026.154482 UR - https://doi.org/10.1016/j.ijbiomac.2026.154482 ER -
APA
Qi, J., Shen, B., Nkurikiye, E., Li, Y., & Shi, Y. (2026). Thermal properties of yellow pea, chickpea, and lentil flours, starches, and proteins at varying moisture levels as determined by differential scanning calorimetry. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2026.154482
Source records
- crossref · retrieved 2026-09-26T02:27:10.881Z