Effect of different milling methods on physicochemical and functional properties of mung bean flour

Effect of different milling methods on physicochemical and functional properties of mung bean flour

There needs to be more information concerning the effect of different milling methods on the physicochemical properties of whole-grain mung bean flour. Therefore, the physicochemical properties of whole grain mung bean flour were analyzed using universal grinders (UGMB), ball mills (BMMB), and vibra...

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Bibliographic Details
Main Authors: Shibo Yu, Yanchun Wu, Zhenjiang Li, Changyuan Wang, Dongjie Zhang, Lidong Wang
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-02-01
Series:Frontiers in Nutrition
Subjects:
mung bean
ball mill
vibratory mill
physicochemical properties
functional properties
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1117385/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2023.1117385/full

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