Repeated and continuous dry heat treatments induce changes in physicochemical and digestive properties of mung bean starch
Author:
Affiliation:
1. College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
2. Department of Food Science and Technology Faculty of Agriculture Assiut University Assiut Egypt
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15281
Reference33 articles.
1. Hydrothermal treatments of Finger millet (Eleusine coracana) starch
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3. Effect of domestic cooking on the starch digestibility, predicted glycemic indices, polyphenol contents and alpha amylase inhibitory properties of beans (Phaseolis vulgaris) and breadfruit (Treculia africana)
4. Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
5. Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique
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