Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality

Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality

Despite being inexpensive and a sustainable source of plant protein, mung bean remains underutilized due to its hard-to-cook characteristics. The aim of this study is to produce texturized mung bean protein (TMBP) with desirable physical properties, through optimization of extrusion parameters deter...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Innovative Food Science and Emerging Technologies
المؤلف الرئيسي: 2-s2.0-85097713947
التنسيق: مقال
اللغة:English
منشور في: Elsevier Ltd 2021
الوصول للمادة أونلاين:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85097713947&doi=10.1016%2fj.ifset.2020.102591&partnerID=40&md5=c82905490c1f0c4b6004d852c2bee966

مواد مشابهة

مواد مشابهة