Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion-Reference-Cited by-同舟云学术

Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion

Published:2021-05 Issue: Volume:344 Page:128643
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hossain Brishti Fatema,Chay Shyan Yea,Muhammad Kharidah^ORCID,Rashedi Ismail-Fitry Mohammad,Zarei Mohammad^ORCID,Karthikeyan Sivakumaran,Caballero-Briones F.,Saari Nazamid^ORCID

Funder

Universiti Putra Malaysia

Organization for Women in Science for the Developing World

Styrelsen för Internationellt Utvecklingssamarbete

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

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4. Official Methods of Analysis of AOAC International;AOAC,2005

5. Effect of controlled hydrothermal treatments on mung bean starch structure and its relationship with digestibility;Awais;Foods,2020

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