The two extraction methods of mungbean starch was compared in this paper. Thecompositional and viscosity characteristics of mungbean starch was studied.
本文比较了绿豆淀粉两种提取方法的优劣，研究了绿豆淀粉的组成及粘度特性。
The results indicated that the percentage of glossy mungbean seeds was significant correlated with the content of starch and protein of seeds.
结果表明，绿豆籽粒有无光泽与淀粉及蛋白质含量存在着极显著的相关关系。
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