In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

Journal of Food Science and Technology

Volumn 52, Issue 3, 2015, Pages 1642-1648

  Kaur, Maninder ^a   Sandhu, Kawaljit Singh ^b   Ahlawat, RavinderPal ^b   Sharma, Somesh ^c  

^a GURU NANAK DEV UNIVERSITY   (India)

^b CHAUDHARY DEVI LAL UNIVERSITY   (India)

^c SHOOLINI UNIVERSITY   (India)

Author keywords

In vitro starch digestibility; Mung bean; Pasting; Texture

Indexed keywords

HYDROLYSIS; PROCESSING; TEXTURES;

AUTOCLAVED SAMPLES; IN-VITRO; MUNGBEANS; PASTING; PROCESSING CONDITION; SLOWLY DIGESTIBLE STARCH; STARCH HYDROLYSIS RATE; TEXTURAL PROPERTIES;

STARCH;

EID: 84924221340     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1136-2     Document Type: Article

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