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

Kaur, Maninder; Sandhu, Kawaljit Singh; Ahlawat, RavinderPal; Sharma, Somesh.

Afiliação

Kaur M; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
Sandhu KS; Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.
Ahlawat R; Department of Physical Education, Chaudhary Devi Lal University, Sirsa, India.
Sharma S; Department of Food Technology, School of Bioengineering & Food Technology, Shoolini University, Solan, India.

J Food Sci Technol ; 52(3): 1642-8, 2015 Mar.

Article em En | MEDLINE | ID: mdl-25745235