Properties of Starch Separated From Ten Mung Bean Varieties and Seeds Processing Characteristics

Food and Bioprocess Technology

Volumn 4, Issue 5, 2011, Pages 814-821

  Li, Wenhao ^a   Shu, Chang ^a   Zhang, Peili ^a   Shen, Qun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cooking; Legume; Mung bean; Processing; Starch; Texture

Indexed keywords

AMYLOSE CONTENT; DEGREE OF GELATINIZATION; DIFFERENTIAL SCANNING CALORIMETER ANALYSIS; GELATINIZATION TEMPERATURE; GRANULE SIZE; HYDRATION COEFFICIENT; LEGUME; MUNGBEANS; PASTING PROPERTY; PHYSICOCHEMICAL CHARACTERISTICS; PROCESSING PROPERTIES; RAPID VISCO ANALYZERS; STARCH CONTENTS; STARCH PROPERTIES; SWELLING POWER; TRANSITION TEMPERATURE;

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GRANULATION; STARCH;

PLANTS (BOTANY);

VIGNA RADIATA VAR. RADIATA;

EID: 79956273336     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0421-6     Document Type: Article

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