The Changes in Structural, Physicochemical, and Digestive Properties of Red Adzuki Bean Starch after Repeated and Continuous Annealing Treatments
Author:
Affiliation:
1. College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
2. Faculty of AgricultureDepartment of Food Science and TechnologyAssiut UniversityAssiut71526Egypt
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201700322
Reference34 articles.
1. Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars
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5. Whole Grains and Pulses: A Comparison of the Nutritional and Health Benefits
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