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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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/58365/1/%2834%29.pdf http://psasir.upm.edu.my/id/eprint/58365/ http://www.ifrj.upm.edu.my/24%20(04)%202017/(34).pdf |
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