Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

著者: Priyatharini Ambigaipalan, R. Hoover, Elizabeth Donner, Q. Liu, Sarita Jaiswal, Ravindra N. Chibbar, Komeine Kotokeni Mekondjo Nantanga, Koushik Seetharaman - Food Research International 2011 被引用: 235