Study of Water Absorption of Mung Beans Based on Low-field Nuclear Magnetic Resonance Technology
LI Ran1，LI Zhen-chuan2,*，CHEN Shan-shan1,2，YU Jie1，WANG Hong-zhi1,2，ZHANG Xue-long1
FOOD SCIENCE . 2009, (15): 137 -141 .  DOI: 10.7506/spkx1002-6630-200915031