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Textural properties of mung bean starch gels prepared from whole seeds

The textural properties of mung bean starch gels (MSG) made by starches purified from whole seeds of Dahyeon were investigated to improve the quality of Korean traditional starch gel, cheongpomuk. Based on our investigation, the protein and dietary fiber contents of starch from whole mung beans (WM)...

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Dettagli Bibliografici
Pubblicato in:Food Sci Biotechnol
Autori principali: No, Junhee, Shin, Malshick
Natura: Artigo
Lingua:Inglês
Pubblicazione: The Korean Society of Food Science and Technology 2016
Soggetti:
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049168/
https://ncbi.nlm.nih.gov/pubmed/30263330
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0126-3
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