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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| Format: | Article |
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Elsevier BV
2021
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