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

Fatema Hossain Brishti1, Shyan Yea Chay1, Kharidah Muhammad1

  • 1Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.

Food Chemistry
|November 28, 2020
PubMed

Keywords:
ExtrusionMung beanSecondary structureStructural propertiesSustainable foodTexturized vegetable protein

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