Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours

Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours

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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...

書目詳細資料
主要作者:	Abdul Wahid, Nur Hafizah
格式:	Monograph
語言:	English
出版:	Pusat Pengajian Teknologi Industri 2021
主題:	T1-995 Technology(General)
在線閱讀:	http://eprints.usm.my/51555/1/Pages%20from%20NUR%20HAFIZAH%20BINTI%20ABDUL%20WAHID.pdf

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