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...
| 出版年: | Innovative Food Science and Emerging Technologies |
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| 第一著者: | |
| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Elsevier Ltd
2021
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| オンライン･アクセス: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85097713947&doi=10.1016%2fj.ifset.2020.102591&partnerID=40&md5=c82905490c1f0c4b6004d852c2bee966 |