Compositional, morphological, and physicochemical properties of starches from red adzuki bean, chickpea, faba bean, and baiyue bean grown in China
Author:
Affiliation:
1. Department of Arts and Sciences Yangling Vocational and Technical College Yangling China
2. College of Food Science and Engineering Northwest A&F University Yangling China
Funder
Fundamental Research Funds for the Natural Science Foundation of China
Central University Basic Scientific Research Funds
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.865
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