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Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder.
Food Res Int. 2020 Dec;138(Pt B):109783. doi: 10.1016/j.foodres.2020.109783. Epub 2020 Oct 15.
Food Res Int. 2020.
PMID: 33288169
Texturized mung bean protein as a sustainable food source: techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity.
Brishti FH, Chay SY, Muhammad K, Rashedi Ismail-Fitry M, Zarei M, Saari N.
Brishti FH, et al.
Food Funct. 2020 Oct 21;11(10):8918-8930. doi: 10.1039/d0fo01463j.
Food Funct. 2020.
PMID: 32996964
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The effect of alkaline extraction and drying techniques on the physicochemical, structural properties and functionality of rice bran protein concentrates.
Abd Rahim FN, Wan Ibadullah WZ, Saari N, Brishti FH, Mustapha NA, Ahmad N, Arulrajah B.
Abd Rahim FN, et al. Among authors: brishti fh.
Int J Biol Macromol. 2023 Jul 1;242(Pt 3):124908. doi: 10.1016/j.ijbiomac.2023.124908. Epub 2023 May 20.
Int J Biol Macromol. 2023.
PMID: 37217045
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