Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch
Year: 2011
Type: article
Source: Food Hydrocolloids
Authors: Suling Li, Rachelle Ward, Qunyu Gao
Institution: South China University of Technology
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2000767764