Chemical structure and physical properties of mung bean starches isolated from 5 domestic cultivars

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

  Kim, S H ^a,b   Lee, B H ^a,b   Baik, M Y ^a,b   Joo, M H ^a,b   Yoo, S H ^a,b  

^a Sejong University   (South Korea)

^b Kyung Hee University   (South Korea)

Author keywords

Branch chain length; Gelatinization; Mung bean; Retrogradation; Starch

Indexed keywords

AMYLOSE; STARCH;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; GEL CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LEGUME; SCANNING ELECTRON MICROSCOPY; VISCOSITY; X RAY DIFFRACTION;

AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; CHROMATOGRAPHY, GEL; FABACEAE; MICROSCOPY, ELECTRON, SCANNING; STARCH; VISCOSITY; X-RAY DIFFRACTION;

VIGNA RADIATA VAR. RADIATA;

EID: 36348998121     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00525.x     Document Type: Article

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