Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours

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Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours

Heat moisture treatment (HMT) is a hydrothermal treatment that changes the physicochemical properties of resistant starch by facilitating starch interaction within the amorphous and crystalline regions and/or disrupting starch crystals. In this study, HMT was used to modify legume flours (mung bean...

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Bibliographic Details
Main Author:	Abdul Wahid, Nur Hafizah
Format:	Monograph
Language:	English
Published:	Pusat Pengajian Teknologi Industri 2021
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/51555/ http://eprints.usm.my/51555/1/Pages%20from%20NUR%20HAFIZAH%20BINTI%20ABDUL%20WAHID.pdf

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