# Corrigendum: Exploring the impact of cooking techniques and storage conditions on resistant starch levels in mung beans and its effect upon blood glucose level and lipid profile in vivo

**Authors:** Saloni Chauhan, Harpreet Kaur, Renuka Aggarwal, Prabhjot Kaur, Kiran Bains

PMC · DOI: 10.3389/fnut.2025.1605700 · 2025-06-12

## Full-text entities

- **Chemicals:** lipid (MESH:D008055), resistant starch (MESH:D000084922), glucose (MESH:D005947)

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Source: https://tomesphere.com/paper/PMC12199533