Physicochemical properties and in vitro digestibility of mung-bean starches varying amylose contents under citric acid and hydrothermal treatments
Trinh Thi My Duyen, Nguyễn Thị Mai Hương, Nguyen Thi Lan Phi, Pham Van Hung
Topics & Concepts
AmyloseCrystallinityCitric acidStarchChemistryVignaFood scienceMung beanBotanyBiologyCrystallographyFood composition and propertiesPhytase and its ApplicationsProteins in Food Systems