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Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion.
Food Chem. 2021 May 15;344:128643. doi: 10.1016/j.foodchem.2020.128643. Epub 2020 Nov 16.
Food Chem. 2021.
PMID: 33246681
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. Among authors: rashedi ismail fitry m.
Food Funct. 2020 Oct 21;11(10):8918-8930. doi: 10.1039/d0fo01463j.
Food Funct. 2020.
PMID: 32996964
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