Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality
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Title
Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality
Authors
Keywords
Extrusion, Green processing, Meat extender, Mung bean, Protein isolate, Texturized vegetable protein
Journal
Innovative Food Science & Emerging Technologies
Volume 67, Issue -, Pages 102591
Publisher
Elsevier BV
Online
2020-12-10
DOI
10.1016/j.ifset.2020.102591
References
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