Effects of storage period and temperature on the technological properties, starch digestibility, and phenolic compounds of mung beans (Vigna radiata L.)-Reference-Cited by-同舟云学术

Effects of storage period and temperature on the technological properties, starch digestibility, and phenolic compounds of mung beans (Vigna radiata L.)

Published:2020-12 Issue: Volume:89 Page:101694
ISSN:0022-474X
Container-title:Journal of Stored Products Research
language:en
Short-container-title:Journal of Stored Products Research

Author:

Ziegler Valmor,de Almeida Veeck Iasmim,Ugalde Mariane Lobo,Lang Gustavo Heinrich,Hoffmann Jéssica Fernanda,Santos Angela Cristina Mello dos,Postingher Maria Eduarda,Rossi Rochele Cassanta,Ferreira Cristiano Dietrich

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Horticulture,Insect Science,Agronomy and Crop Science,Food Science

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5. Does processing have a considerable effect on the nutritional and functional properties of mung bean (vigna radiata)?;Chandrasiri;Procedia Food Science,2016

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