Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein

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Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein

Mung bean is considered a ‘green pearl’ for its relatively high protein content; however, it has limited application as a raw material for industrial food products. As the potential use of mung beans relies on its protein behavior, this study characterized the functional properties of mung bean prot...

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Bibliographic Details
Main Authors:	Brishti, Fatema Hossain, Zarei, Mohammad, Syed Muhammad, Sharifah Kharidah, Mohammad Rashedi, Ismail Fitry, Shukri, Radhiah, Saari, Nazamid
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/58365/ http://psasir.upm.edu.my/id/eprint/58365/1/%2834%29.pdf

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