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The purpose of this study was to estimate the physicochemical, functional and structural characteristics of starch powder extracted from yellow pea (Pisumsativum L.)by wet-milling process. The yellow pea starch contained about 9.40% moisture, 0.03% fat, 0.85% ash, 62.65% amylose and 0.914 g/ ml bulk density. The water solubility and swelling power began to increase from 7.6% and 5.5 g/g at70°C and reached 28 % and 18.1 g/g at 95°C, respectively. Scanning image of starch was displayed mostlydoi:10.24247/ijasrapr20199 fatcat:oenrmk7msnbc3hcnvmwmeo7i2u