The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle - Concepedia

Concepedia

Publication | Open Access

The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle

DOI Full Paper Access

103

Citations

28

References

2018

Year

Yu Liu, Meijuan Xu, Hao Wu, Luzhen Jing, Bing Gong, Min Gou, Kun Zhao, Wenhao Li

Journal of Food Science and Technology

Food ChemistryFunctional PropertiesWheat FlourGerminated MungGrain QualityCrop Quality

References

	Year	Citations

Page 1