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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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Elsevier BV
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/95328/ https://www.sciencedirect.com/science/article/pii/S1466856420305373?via%3Dihub |
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