Velvet bean ( Mucuna pruriens ): A sustainable protein source for tomorrow
Author:
Affiliation:
1. Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab India
Publisher
Wiley
Subject
Plant Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.178
Reference90 articles.
1. Studies on seed characteristics and chemical composition of three morphotypes of Mucuna urens (L.) Medikus – Fabaceae
2. Foaming, gelation and electrophoretic characteristics of mucuna bean (Mucuna pruriens) protein concentrates
3. Microstructure, physicochemical properties and retrogradation behaviour of Mucuna bean (Mucuna pruriens) starch on heat moisture treatments
4. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours
5. Functional and physicochemical properties of flours of six Mucuna species;Adebowale Y. A.;African Journal of Biotechnology,2005
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1. Nutritional significance of velvet bean (Mucuna pruriens) and opportunities for its processing into value-added products;Journal of Agriculture and Food Research;2024-03
2. Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe;Current Research in Nutrition and Food Science Journal;2023-08-31
3. Consumption patterns and usage of selected underutilized legumes in a Ghanaian community;Legume Science;2023-08-06
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