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

Publication date: Available online 9 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Fatema Hossain Brishti, Chay Shyan Yea, Kharidah Muhammad, Mohammad Rashedi Ismail-Fitry, Mohammad Zarei, Nazamid Saari

Source: Innovative Food Science and Emerging Technologies - December 10, 2020 Category: Food Science Source Type: research