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The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle

Crossref DOI link: https://doi.org/10.1007/s13197-018-3460-z

Published Online: 2018-10-27

Published Print: 2018-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Liu, Yu

Xu, Meijuan

Wu, Hao

Jing, Luzhen

Gong, Bing

Gou, Min

Zhao, Kun

Li, Wenhao
Funding

Funding for this research was provided by:

Research Development Project of Bureau of Agriculture of Shaanxi (NYKJ-2017)

National Key R&D Program of China (2017YFD0401203)
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Text and Data Mining valid from 2018-10-27
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Article History

Revised: 4 October 2018

Accepted: 16 October 2018

First Online: 27 October 2018

Compliance with ethical standards

:

: The authors declare no conflict of interest.