Effect of Holding Temperature on the Structures of Mung Bean Starch Gels and Noodles.

OHWADA N; ISHIBASHI K; HIRONAKA K

Art

J-GLOBAL ID：200902153660546661 Reference number：02A0820716

Effect of Holding Temperature on the Structures of Mung Bean Starch Gels and Noodles.

緑豆澱粉ゲルとヌードルの組織への保持温度の影響

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Author (3)： , ,
Material：
Volume： 79 Issue： 5 Page： 732-736 Publication year： Sep. 2002
JST Material Number： B0245A ISSN： 0009-0352 CODEN： CECHAF Document type： Article
Article type：原著論文 Country of issue： United States (USA) Language： ENGLISH (EN)

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Flour products , Starch

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