Awais, M.; Ashraf, J.; Wang, L.; Liu, L.; Yang, X.; Tong, L.-T.; Zhou, X.; Zhou, S.
Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility. Foods 2020, 9, 664.
https://doi.org/10.3390/foods9050664
AMA Style
Awais M, Ashraf J, Wang L, Liu L, Yang X, Tong L-T, Zhou X, Zhou S.
Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility. Foods. 2020; 9(5):664.
https://doi.org/10.3390/foods9050664
Chicago/Turabian Style
Awais, Muhammad, Jawad Ashraf, Lili Wang, Liya Liu, Xiaoxue Yang, Li-Tao Tong, Xianrong Zhou, and Sumei Zhou.
2020. "Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility" Foods 9, no. 5: 664.
https://doi.org/10.3390/foods9050664
APA Style
Awais, M., Ashraf, J., Wang, L., Liu, L., Yang, X., Tong, L. -T., Zhou, X., & Zhou, S.
(2020). Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility. Foods, 9(5), 664.
https://doi.org/10.3390/foods9050664
