Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch

Food Hydrocolloids

Volumn 25, Issue 7, 2011, Pages 1702-1709

  Li, Suling ^a   Ward, Rachelle ^b   Gao, Qunyu ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Heat moisture treatment; Mung bean starch; Physicochemical properties; Resistant starch

Indexed keywords

ENZYMATIC HYDROLYSIS; GELATION; GRANULATION; MOISTURE; THERMAL CONDUCTIVITY; X RAY DIFFRACTION;

DIFFERENT MOISTURE CONTENTS; GELATINIZATION TEMPERATURE; HEAT-MOISTURE TREATMENTS; MICROSTRUCTURES PROPERTIES; MUNG BEAN STARCH; MUNGBEANS; PHASEOLUS; PHYSICOCHEMICAL PROPERTY; RESISTANT STARCH; STARCH CONTENTS;

STARCH;

VIGNA RADIATA VAR. RADIATA;

EID: 79956308723     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.03.009     Document Type: Article

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