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Textural properties of mung bean starch gels prepared from whole seeds

Junhee No1, Malshick Shin1

  • 1Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University, Gwangju, 61186 Korea.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
cheongpomukmung bean starch gelstored geltexture propertywhole seed

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