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Effects of microwave treatments and retrogradation on molecular crystalline structure and in vitro digestibility of debranched mung-bean starches.
Huong, Nguyen Thi Mai; Hoa, Phan Ngoc; Van Hung, Pham.
Afiliación
  • Huong NTM; Department of Food Technology, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam; Institute of Biotechnology and Food Technology, Industrial University of HoChiMinh City, 12 Nguyen Van Bao, Ward 4, Go Vap District, HoChiMinh City, Viet Nam; Vietnam National University in Ho Chi Minh City, Viet Nam.
  • Hoa PN; Department of Food Technology, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam; Vietnam National University in Ho Chi Minh City, Viet Nam.
  • Van Hung P; Department of Food Technology, International University, Quarter 6, LinhTrung Ward, Thu Duc District, Ho Chi Minh City, Viet Nam; Vietnam National University in Ho Chi Minh City, Viet Nam. Electronic address: pvhung@hcmiu.edu.vn.
Int J Biol Macromol ; 190: 904-910, 2021 Nov 01.
Article en En | MEDLINE | ID: mdl-34534585
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Almidón / Vigna / Microondas Idioma: En Revista: Int J Biol Macromol Año: 2021 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Almidón / Vigna / Microondas Idioma: En Revista: Int J Biol Macromol Año: 2021 Tipo del documento: Article