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In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods
Mung bean was subjected to different processing conditions (soaking, germination, cooking and autoclaving) and their textural, pasting and in vitro starch digestibility characteristics were studied. A significant reduction in textural properties (hardness, cohesiveness, gumminess and chewiness) afte...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2013
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348271/ https://ncbi.nlm.nih.gov/pubmed/25745235 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1136-2 |
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