Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours
Heat moisture treatment (HMT) is a hydrothermal treatment that changes the physicochemical properties of resistant starch by facilitating starch interaction within the amorphous and crystalline regions and/or disrupting starch crystals. In this study, HMT was used to modify legume flours (mung bean...
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| Fformat: | Monograph |
| Iaith: | English |
| Cyhoeddwyd: |
Pusat Pengajian Teknologi Industri
2021
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| Pynciau: | |
| Mynediad Ar-lein: | http://eprints.usm.my/51555/1/Pages%20from%20NUR%20HAFIZAH%20BINTI%20ABDUL%20WAHID.pdf |