Development of texturized vegetable protein from mung bean protein isolate and evaluation of its technofunctionality, structural, rheological and quality
In recent years, plant-based food proteins have surged in popularity as they are environmentally friendly and healthier compared to animal proteins. Mung bean protein also is an economic source of plant proteins with low greenhouse gas emission, thus revealing strong potential as a sustainable so...
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| Médium: | Diplomová práce |
| Jazyk: | English |
| Vydáno: |
2020
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| On-line přístup: | http://psasir.upm.edu.my/id/eprint/98271/1/FSTM%202021%208%20-%20IR.pdf |
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