Studies on mung bean starch: granule stability

C.G. Oates

doi:10.1016/s0268-005x(09)80132-x

ScienceGate Book Chapters

JOURNAL ARTICLE

Studies on mung bean starch: granule stability

C.G. Oates

Year: 1991 Journal: Food Hydrocolloids Vol: 4 (5)Pages: 365-377 Publisher: Elsevier BV

DOI: 10.1016/s0268-005x(09)80132-x

Get Full-Text PDF Get Analytical Report

Keywords:

Amylopectin Starch Fractionation Amylase Mung bean Chemistry Hydrolysis Amylose Proteolytic enzymes Protease Granule (geology) Swelling Polysaccharide Biochemistry Enzymatic hydrolysis Enzyme Chromatography Food science Chemical engineering Biology

Metrics

Cited By

0.39

FWCI (Field Weighted Citation Impact)

Refs

0.54

Citation Normalized Percentile

Is in top 1%

Is in top 10%

Citation History

Topics

Food composition and properties

Health Sciences → Nursing → Nutrition and Dietetics

Enzyme Production and Characterization

Life Sciences → Biochemistry, Genetics and Molecular Biology → Biotechnology

Phytase and its Applications

Life Sciences → Agricultural and Biological Sciences → Plant Science

Studies on mung bean starch: granule stability

Metrics

Citation History

Topics

Related Documents

Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation

Studies on Semi‐technical Separation of Mung Bean Starch

Physicochemical characterization of mung bean starch

Physicochemical Properties of Mung Bean Starch and Texture of Cold-Stored Mung Bean Starch Gels added with Soy Bean Oil

Rheological Behavior of Mung Bean Starch Dough