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Volumn 79, Issue 5, 2002, Pages 732-736
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Effect of holding temperature on the structures of mung bean starch gels and noodles
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Author keywords
[No Author keywords available]
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Indexed keywords
CHAINS;
GEL PERMEATION CHROMATOGRAPHY;
GELS;
RATE CONSTANTS;
STARCH;
X RAY DIFFRACTION ANALYSIS;
ACID HYDROLYSIS;
DEBRANCHING;
GEL-PERMEATION CHROMATOGRAPHY;
HOLDING TEMPERATURES;
MUNGBEANS;
STARCH GELS;
STORAGE TEMPERATURES;
STRUCTURAL ORGANIZATION;
TWO CHAINS;
X RAY DIFFRACTION PATTERNS;
HYDROLYSIS;
ACID;
AMYLOPECTIN;
STARCH;
ARTICLE;
CHEMICAL ANALYSIS;
GEL;
GEL PERMEATION CHROMATOGRAPHY;
HYDROLYSIS;
MUNG BEAN;
STORAGE TEMPERATURE;
X RAY DIFFRACTION;
PHASEOLUS (ANGIOSPERM);
VIGNA RADIATA VAR. RADIATA;
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EID: 0036732968
PISSN: 00090352
EISSN: None
Source Type: Journal
DOI: 10.1094/CCHEM.2002.79.5.732 Document Type: Article |
Times cited : (3)
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References (25)
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