Thư viện tri thức trực tuyến
Kho tài liệu với 50,000+ tài liệu học thuật
© 2023 Siêu thị PDF - Kho tài liệu học thuật hàng đầu Việt Nam
Varying amylose contents affect the structural and physicochemical characteristics of starch in mung bean
Nội dung xem thử
Mô tả chi tiết
See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/351668507
Varying amylose contents affect the structural and physicochemical
characteristics of starch in mung bean
Article in International Journal of Food Properties · January 2021
DOI: 10.1080/10942912.2021.1924778
CITATIONS
2
READS
68
3 authors:
Some of the authors of this publication are also working on these related projects:
Naofumi Morita View project
Huong Nguyen Thi Mai
Ho Chi Minh University of Industry
7 PUBLICATIONS 72 CITATIONS
SEE PROFILE
Phan Hoa
Kyiv National Economic University
10 PUBLICATIONS 94 CITATIONS
SEE PROFILE
Pham Van Hung
HoChiMinh City International University
95 PUBLICATIONS 2,650 CITATIONS
SEE PROFILE
All content following this page was uploaded by Huong Nguyen Thi Mai on 30 July 2022.
The user has requested enhancement of the downloaded file.