Mung bean as an emerging source of starch: A review on its isolation, structure, functionality, modification, and application.
- DOI
- 10.1016/j.foodchem.2025.147033
- Published
- 2025 Dec 30
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.147033,
title = {Mung bean as an emerging source of starch: A review on its isolation, structure, functionality, modification, and application.},
author = {Tarahi M and Ahmadi Partovi G and Hedayati S},
year = {2025},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.147033},
url = {https://doi.org/10.1016/j.foodchem.2025.147033}
}RIS
TY - JOUR TI - Mung bean as an emerging source of starch: A review on its isolation, structure, functionality, modification, and application. AU - Tarahi M AU - Ahmadi Partovi G AU - Hedayati S PY - 2025 JO - Food chemistry DO - 10.1016/j.foodchem.2025.147033 UR - https://doi.org/10.1016/j.foodchem.2025.147033 ER -
APA
M, T., G, A. P., & S, H. (2025). Mung bean as an emerging source of starch: A review on its isolation, structure, functionality, modification, and application.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.147033
Source records
- pubmed · retrieved 2026-09-26T08:06:09.986Z