Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein

Mung bean is considered a ‘green pearl’ for its relatively high protein content; however, it has limited application as a raw material for industrial food products. As the potential use of mung beans relies on its protein behavior, this study characterized the functional properties of mung bean prot...

Full description

Saved in:
Bibliographic Details
Main Authors: Brishti, Fatema Hossain, Zarei, Mohammad, Syed Muhammad, Sharifah Kharidah, Mohammad Rashedi, Ismail Fitry, Shukri, Radhiah, Saari, Nazamid
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:http://psasir.upm.edu.my/id/eprint/58365/1/%2834%29.pdf
http://psasir.upm.edu.my/id/eprint/58365/
http://www.ifrj.upm.edu.my/24%20(04)%202017/(34).pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items