Author:
Park Sun-Jin,Choe Eun-Ok,Kim Jung-In,Shin Malshick
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference23 articles.
1. Cho SA, Kim SK. Particle size distribution, pasting pattern, and texture of gel of acorn, mung bean, and buckwheat starches. Korean J. Food Sci. Technol. 32: 1291–1297 (2000)
2. Kim AK, Kim SK, Lee AR. Comparison of chemical composition and gelatinization property of mung bean flour and starch. Korean J. Soc. Food Sci. 11: 472–478 (1995)
3. Hoover R, Li YX, Hynes G, Senanayake N. Physicochemical characterization of mung bean starch. Food Hydrocolloid. 11: 401–408 (1997)
4. Tan HZ, Gu WY, Zhou JP, Wu WG, Xie YL. Comparative study on the starch noodle structure of sweet potato and mung bean. J. Food Sci. 71: C447–C455 (2006)
5. Kim SH, Lee BH, Baik MY, Joo MH, Yoo SH. Chemical structure and physical properties of mung bean starches isolated from 5 domestic cultivars. J. Food Sci. 72: C471–C477 (2007)
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献