Liang et al., 2021 - Google Patents
Repeated and continuous dry heat treatments induce changes in physicochemical and digestive properties of mung bean starchLiang et al., 2021
- Document ID
- 7607653631654599702
- Author
- Liang S
- Su C
- Saleh A
- Wu H
- Zhang B
- Ge X
- Li W
- Publication year
- Publication venue
- Journal of Food Processing and Preservation
External Links
Snippet
Mung bean starch was subjected to continuous and repeated dry heat treatments at 130° C for 3–18 hr. Changes in structural, physicochemical, and digestive properties of mung bean starch during treatment were investigated. The starch retained a C‐type crystalline structure …
- 229920002472 Starch 0 title abstract description 238
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