Effects of microwave treatments and retrogradation on molecular crystalline structure and in vitro digestibility of debranched mung-bean starches
Nguyễn Thị Mai Hương, Phan Ngoc Hoa, Phạm Văn Hưng
Topics & Concepts
Mung beanRetrogradation (starch)ChemistryIn vitroFood scienceMicrowaveStarchBiochemistryAmylosePhysicsQuantum mechanicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytoestrogen effects and research