Zhang, Kuiliang <br/><br/>
Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch.  [electronic resource] 

 -  Food chemistry  Oct 2019 
 - 285-292 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2019.05.055  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetylation<br/>Microscopy, Confocal<br/>Microscopy, Electron, Scanning<br/>Particle Size<br/>Solubility<br/>Spectroscopy, Fourier Transform Infrared<br/>Starch--chemistry<br/>Thermogravimetry<br/>Vigna--metabolism<br/>X-Ray Diffraction