Repeated heat-moisture treatment exhibits superiorities in modification of structural, physicochemical and digestibility properties of red adzuki bean starch compared to continuous heat-moisture way - Concepedia

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Repeated heat-moisture treatment exhibits superiorities in modification of structural, physicochemical and digestibility properties of red adzuki bean starch compared to continuous heat-moisture way

94

Citations

35

References

2017

Year

Bing Gong, Meijuan Xu, Bei Li, Hao Wu, Yu Liu, Guoquan Zhang, Shaohui Ouyang, Wenhao Li

Food Research International

BiomanufacturingFood PhysicFood BiophysicsDigestibility PropertiesContinuous Heat-moisture Way

References

	Year	Citations

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