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Faculty of Science and Tech...
2
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XU Baojun
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Journal article
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2018
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2017
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英语English
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Crystallinity
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Adzuki bean
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Edible kudzu
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Gelatinization temperature
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Food Chemistry
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International Journal of Bi...
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A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China
Journal article
Food Chemistry,2018, volume: 259, pages: 81-88
Authors:
Wang, Xiaoxuan
;
Reddy, Chagam Koteswara
;
Xu, Baojun
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View/Download：6/0
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Submit date：2021/04/23
Crystallinity
Functional properties
Morphology
Starch granule
Thermal properties
Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean (Vigna angularis L.) and edible kudzu (Pueraria thomsonii Benth)
Journal article
International Journal of Biological Macromolecules,2017, volume: 105, pages: 354-362
Authors:
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Submit date：2021/04/23
Adzuki bean
Crystallinity
Edible kudzu
Gelatinization temperature
Starch
Viscosity
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