Textural properties of mung bean starch gels prepared from whole seeds
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-016-0126-3.pdf
Reference22 articles.
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4. Ring SG, Colonna P, I’Anson KJ, Kalichevsky MT, Miles MJ, Morris VJ, Orford PD. The gelation and crystallization of amylopectin. Carbohyd. Res. 162: 277–293 (1987)
5. Hermansson AM, Svegmark K. Developments in understanding of starch functionality. Trends Food Sci. Tech. 7: 345–353 (1996)
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