Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality
Volume: 67, Pages: 102591 - 102591
Published: Dec 9, 2020
Paper Details
Title
Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality
Published Date
Dec 9, 2020
Volume
67
Pages
102591 - 102591
Notes
History