Provider: Japan Science and Technology Agency Database: J-STAGE Content:text/plain; charset="utf-8" TY - JOUR TI - Rheological Behavior of Mung Bean Starch Dough TI - AU - TAN,Hong-Zhuo AU - TAN,Bin AU - GAO,Hong AU - GU,Wen-Ying JO - Food Science and Technology Research VL - 13 IS - 2 SP - 103 EP - 110 PY - 2007 DO - 10.3136/fstr.13.103 ER -