Highlights a. HMT treatment used for mung bean starch modification using CCRD.b.RS level was increased in HMT starches.c.Swelling power, swelling volume, solubility was decreased in HMT starches.d.Increase in gelatinization temperature and decrease in melting enthalpy were noticed in HMT starches.e. Reduction in whiteness and increment of peak intensity were perceived in HMT starches.f. Gel hardness was found to be increased in HMT starches.
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Sreejani Barua (2017) studied this question.
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