Effects of storage period and temperature on the technological properties, starch digestibility, and phenolic compounds of mung beans (Vigna radiata L.)
Ziegler, Valmor, de Almeida Veeck, Iasmim, Ugalde, Mariane Lobo, Lang, Gustavo Heinrich, Hoffmann, Jéssica Fernanda, Santos, Angela Cristina Mello dos, Postingher, Maria Eduarda, Rossi, Rochele Cassanta, Ferreira, Cristiano Dietrich
Published in Journal of stored products research (01.12.2020)
Published in Journal of stored products research (01.12.2020)
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