Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility
Mung bean starch slurries (75% moisture) were respectively treated by repeated annealing (RANN) at 50°C for eight repetitions (every repetition was treated for 12 h) and continuous annealing (CANN) at the same temperature for 24, 48, 72 and 96 h. After RANN and CANN modifications, variations in the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1611601 |