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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility

Jian Zoua School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China;b College of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaView further author information
,
Meijuan Xua School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, ChinaView further author information
,
Ran Wangc Department of Research and Development, Haoxiangni Health Food Limited Co., Ltd, Zhengzhou, ChinaView further author information
&
Wenhao Lid College of Food Science and Engineering, Northwest A&F University, Yangling, ChinaCorrespondence[email protected]
View further author information
Pages 898-910 | Received 03 Feb 2019, Accepted 22 Apr 2019, Published online: 13 May 2019

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