Characterization of acid hydrolysis based nano-converted mung bean (Vigna radiata L.) starch for morphological, rheological and thermal properties
Suman Kumari, Baljeet S. Yadav, Ritika B. Yadav
Topics & Concepts
CrystallinityVignaMung beanHydrolysisStarchAcid hydrolysisChemistryRheologyNanocrystalThermal stabilityChemical engineeringMaterials scienceZeta potentialNuclear chemistryBotanyOrganic chemistryCrystallographyNanoparticleComposite materialFood scienceNanotechnologyEngineeringBiologyFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems