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

    Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality by Hossain Brishti, Fatema, Shyan, Yea Chay, Muhammad, Kharidah, Ismail-Fitry, Mohammad Rashedi, Zarei, Mohammad, Saari, Nazamid

    Published 2021
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