Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation-Reference-Cited by-同舟云学术

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Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation

Published:2007-03 Issue:1 Volume:79 Page:358-363
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Liu Wenju,Shen Qun

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Official methods of analysis of the association of official analytical chemist;AOAC,1990

2. Handbook of starch noodle products;Cheng,1985

3. Beta-type noodles from heat-moisture-treated sweet-potato starch;Collado;Journal of Food Science,2001

4. Starch paste clarity;Craig;Cereal Chemistry,1989

5. Reliability of the focus group technique in determining the quality characteristics of mungbean (Vigna radiata (L.) Wilczek) noodles;Galvez;Journal of Sensory Studies,1992

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