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Rheological Behavior of Mung Bean Starch Dough:
TAN, Hong-Zhuo
;
TAN, Bin
;
GAO, Hong
.
Food Science and Technology Research. 13 (2007) 2 - p. 103-110 , 2007
Link:
https://doi.org/10.3136/fstr.13.103
RT Journal T1 <Title>Rheological Behavior of Mung Bean Starch Dough</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3136_fstr.13.103&Exemplar=1&LAN=DE A1 TAN, Hong-Zhuo A1 TAN, Bin A1 GAO, Hong A1 GU, Wen-Ying PB Japanese Society for Food Science and Technology YR 2007 SN 1344-6606 SN 1881-3984 JF Food Science and Technology Research VO 13 IS 2 SP 103 OP 110 LK http://dx.doi.org/https://doi.org/10.3136/fstr.13.103 DO https://doi.org/10.3136/fstr.13.103 SF ELIB - SuUB Bremen
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