Microstructure, physicochemical properties and retrogradation behaviour of Mucuna bean (Mucuna pruriens) starch on heat moisture treatments

150 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Pasting properties of a heat-moisture treated canna starch in relation to its structural characteristics (2009, unknown): “…starches (sweetpotato, maize, amylomaize, mucuna bean, oat, lentil, yam, and potato) exhibited lower paste viscosity and less breakdown after HMT (Adebowale & Lawal, 2003; Hoover & Manuel, 1996; Hoover & Vasanthan, 1994; Maruta et al., 1994; Singh, Raina, Bawa, & Saxena, 2005), although…”
Effect of hydrothermal treatment of rice flour on various rice noodles quality. (2010, background): “The increase in final viscosity and setback after modification supported the fact that the modification process tended to increase the region of crystallinity, as a result of the reorientation of starch granules and their tendency to re-associate to form a precipitate or gel (Adebowale and Lawal, 20”