A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods.

MLA

Obadi, Mohammed, and Bin Xu. “A Review of the Effects of Physical Processing Techniques on the Characteristics of Legume Starches and Their Application in Low-Glycemic Index Foods.” International Journal of Biological Macromolecules, vol. 279, no. Pt 1, Nov. 2024, p. 135124. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2024.135124.

APA

Obadi, M., & Xu, B. (2024). A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods. International Journal of Biological Macromolecules, 279(Pt 1), 135124. https://doi.org/10.1016/j.ijbiomac.2024.135124

Chicago

Obadi, Mohammed, and Bin Xu. 2024. “A Review of the Effects of Physical Processing Techniques on the Characteristics of Legume Starches and Their Application in Low-Glycemic Index Foods.” International Journal of Biological Macromolecules 279 (Pt 1): 135124. doi:10.1016/j.ijbiomac.2024.135124.