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Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization

Wenhao Li1, Hongmei Guo1, Peng Wang1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Carbohydrate Polymers
|August 11, 2015
PubMed

Keywords:
CrystallizationPastingRecrystallizationRetrogradationSwelling

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