Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques
微波食品加热
淀粉
发芽
材料科学
植物
食品科学
生物
计算机科学
电信
作者
Tahereh Najib,Mohamad Mehdi Heydari,Kaiyang Tu,Venkatesh Meda