Exploring the Morphological and Functional Changes in Phaseolus vulgaris L Subjected to Different Durations of Heat-Moisture Treatment
Phaseolus vulgaris L, known as red bean, is a staple food in Indonesia. The temperature sensitivity of red bean limits the applications despite the high starch content. Therefore, this research aims to analyze the effects of heat-moisture treatment (HMT) on the properties of red bean starch, focusin...
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| Format: | Artigo |
| Sprache: | Inglês |
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Universitas Gadjah Mada
2025-02-01
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| Schriftenreihe: | Agritech |
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| Online-Zugang: | https://jurnal.ugm.ac.id/agritech/article/view/91203 |
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