Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality

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Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality

Despite being inexpensive and a sustainable source of plant protein, mung bean remains underutilized due to its hard-to-cook characteristics. The aim of this study is to produce texturized mung bean protein (TMBP) with desirable physical properties, through optimization of extrusion parameters deter...

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Bibliographic Details
Main Authors:	Hossain Brishti, Fatema, Shyan, Yea Chay, Muhammad, Kharidah, Ismail-Fitry, Mohammad Rashedi, Zarei, Mohammad, Saari, Nazamid
Format:	Article
Published:	Elsevier BV 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/95328/

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