Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch
- 31 October 2011
- journal article
- research article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 25 (7), 1702-1709
- https://doi.org/10.1016/j.foodhyd.2011.03.009
Abstract
No abstract availableKeywords
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