تحميل...
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)...
محفوظ في:
| الحاوية / القاعدة: | Food Sci Biotechnol |
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| المؤلفون الرئيسيون: | , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
The Korean Society of Food Science and Technology
2016
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| الموضوعات: | |
| الوصول للمادة أونلاين: | 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 |
| الوسوم: |
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