Effect of oxidation and esterification on functional properties of mung bean (Vigna radiata (L.) Wilczek) starch-Reference-Cited by-同舟云学术

Effect of oxidation and esterification on functional properties of mung bean (Vigna radiata (L.) Wilczek) starch

Published:2012-11-16 Issue:1 Volume:236 Page:119-128
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Bushra Maisa,Yun Xu Xiao,Pan Si Yi,Hydamaka Arine,hua Miao Wen,Feng Wang Lu

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-012-1857-x.pdf

Reference52 articles.

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2. Sangseethong K, Termvejsayanon N, Sriroth K (2010) Carbohydr Polym 82:446–453

3. Sadowska J, Wronkowska M, Lewandowicz G, Soral-Smietana M (2006) Pol J Food Nutr Sci 56:311–318

4. Chibuzo IM (2012) J Agric Food Technol 2:49–55

5. Choi SG, Kerr WL (2004) Starch/Stärke 56:181–189

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