Exploring the effects of thermal and non-thermal modification methods on morphological, functional, and pasting properties of mung bean starch
Sanju Bala Dhull, Meenu Tanwar, Sunil Kumar Khatkar, Ankita Chandak, Prince Chawla, Gülden Gökşen
Topics & Concepts
StarchAmyloseSwellingAbsorption of waterModified starchFood scienceChemistrySolubilityFourier transform infrared spectroscopySonicationResistant starchChemical engineeringMaterials scienceChromatographyOrganic chemistryComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems