Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility
This study aims to evaluate the effects of structural changes in cross-linked mung bean starch (CLMB) on freeze–thaw stability and in vitro digestibility and explore its potential to prevent starch retrogradation and its applicability as a resistant starch (RS)- enhanced food ingredient. Mung beans...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/4/689 |
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