The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches
Shaohui Li, Liu Zhang, Qinghai Sheng, Pengliang Li, Wei Zhao, Aixia Zhang, Jingke Liu
Topics & Concepts
StarchChemistryFood scienceMoistureRheologyProtein digestibilityMaterials scienceOrganic chemistryComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems