Effect of Mung Bean Protein on Gelatinization and Rheological Properties of Buckwheat Starch
XIU Lin, ZHANG Miao, XU Xiuying, ZHENG Mingzhu, LIU Jingsheng
(National Engineering Laboratory for Wheat & Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)
XIU Lin, ZHANG Miao, XU Xiuying, ZHENG Mingzhu, LIU Jingsheng. Effect of Mung Bean Protein on Gelatinization and Rheological Properties of Buckwheat Starch[J]. FOOD SCIENCE, 2020, 41(16): 57-61.