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

NutritionBiomanufacturingEngineeringMung Bean ProteinAgricultural EconomicsBiotechnologyAlternative Protein SourceFood EngineeringFood ProcessingGrain QualityFood QualitySustainable Food SourceFood TechnologyProtein QualityHealth Sciences