| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278014 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠Oscillatory rheology well described mung bean starch gelatinization kinetics. ⺠Addition of salt and sucrose influenced the kinetics. ⺠Peak gelatinization temperature increased with salt/sugar addition.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Jasim Ahmed,