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- W2057365834 abstract "The physical properties of enzyme and acid treated mungbean RS were studied. The crystal form was transformed into B type from C type with enzymatic and acid treatment.The solubility and transmittance decreased and mungbean RS content and the water-binding values increased with increase in enzyme and acid hydrolysis. The thermal properties observed by DSC showed a decrease in enthalpy of gelatinization (ΔH) and increases in onset (To), peak temperature (Tp) and conclusion temperature (Tc) upon enzyme and acid hydrolysis. The ratio of volume of resistant starch samples wasn’t much different. However, a significant reduction in starch pasting viscosity was observed with enzyme and acid treating" @default.
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- W2057365834 date "2012-07-01" @default.
- W2057365834 modified "2023-09-25" @default.
- W2057365834 title "Physical Properties of Resistant Mungbean Starch Prepared by Enzyme and Acid Treatment" @default.
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- W2057365834 doi "https://doi.org/10.4028/www.scientific.net/amr.554-556.1033" @default.
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