Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch

标题
Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch
作者
关键词
Bambara groundnut, Starch, Gelatinization, Vigna subterranea
出版物
Food Bioscience
Volume -, Issue -, Pages -
出版商
Elsevier BV
发表日期
2019-01-10
DOI
10.1016/j.fbio.2019.01.005

向作者/读者发起求助以获取更多资源

Reprint

联系作者

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started