Effect of osmotic pressure and simultaneous heat-moisture phosphorylation treatments on the physicochemical properties of mung bean, water caltrop, and corn starches
Ping‐Hsiu Huang, Chien‐Shan Chiu, Yung‐Jia Chan, Wei-Chen Su, Chiun-Chung R. Wang, Wen‐Chien Lu, Po‐Hsien Li
Topics & Concepts
Mung beanMoistureChemistryOsmotic pressureWater contentWater solublePhosphorylationFood scienceBiochemistryEngineeringGeotechnical engineeringOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems