Comparison of the physicochemical properties of red bean and mung bean starch

Advanced Materials Research

Volumn 183-185, Issue , 2011, Pages 630-634

  Han, Chunran ^a   Yang, Mingduo ^a   Xu, Xin ^a   Ma, Yongqiang ^a  

^a HARBIN UNIVERSITY OF COMMERCE   (China)

Author keywords

Mung bean; Physicochemical property; Red bean; Starch

Indexed keywords

AMYLOSE CONTENT; CHEMICAL COMPOSITIONS; FREEZE-THAW STABILITY; MUNGBEANS; PHYSICOCHEMICAL PROPERTY; RED BEAN; STARCH GRANULES; SWELLING POWER; THERMAL PROPERTIES;

BIOTECHNOLOGY; CHEMICAL STABILITY; GRANULATION; PLANTS (BOTANY); SOLUBILITY; SWELLING; THERMODYNAMIC PROPERTIES;

STARCH;

EID: 79851474067     PISSN: 10226680     EISSN: None     Source Type: Book Series    
DOI: 10.4028/www.scientific.net/AMR.183-185.630     Document Type: Conference Paper

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