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...

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Bibliographic Details
Published in:Innovative Food Science and Emerging Technologies
Main Author: 2-s2.0-85097713947
Format: Article
Language:English
Published: Elsevier Ltd 2021
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85097713947&doi=10.1016%2fj.ifset.2020.102591&partnerID=40&md5=c82905490c1f0c4b6004d852c2bee966

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