Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches
Crossref DOI link: https://doi.org/10.1007/s11947-016-1730-1
Published Online: 2016-04-23
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wu, Kao
Dai, Shuhong
Gan, Renyou
Corke, Harold
Zhu, Fan
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