Impact of pH on the physicochemical and rheological properties of mung bean (Vigna radiata L.) protein - Concepedia

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Impact of pH on the physicochemical and rheological properties of mung bean (Vigna radiata L.) protein

64

Citations

44

References

2021

Year

Fen‐Fang Liu, Yingqiu Li, Chen‐Ying Wang, Xiangzhong Zhao, Yan Liang, Jinxing He, Haizhen Mo

Process Biochemistry

Food ChemistryEngineeringBiochemistryFood BiophysicsRheological PropertiesBiotechnologyPlant PathologyAlternative Protein SourcePlant PhysiologyMung BeanVigna Radiata L.

References

	Year	Citations

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