Lv3
306 积分 2024-09-04 加入
Foam-mat drying technology: A review
5小时前
待确认
Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality
2个月前
已完结
Effect of Plant-Based Mung Bean Products on Digestibility and Gut Microbiome Profiling Using In Vitro Fecal Fermentation
2个月前
已完结
Fermentation of mung bean milk by Lactococcus lactis: Focus on the physicochemical properties, antioxidant capacities and sensory evaluation
2个月前
已完结
Physicochemical and stability analysis of mung bean protein hydrolysates with lipid peroxidation inhibition
2个月前
已完结
Ultrasonication assisted enzymatic hydrolysis for generation of pulses protein hydrolysate having antioxidant and ACE-inhibitory activity
2个月前
已完结
Structural modification of mung bean protein isolate via heat–pH shifting and limited enzymatic hydrolysis: Enhancing gelation of additive-free yogurt
2个月前
已完结
Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure
2个月前
已关闭
Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes
2个月前
已完结
A non-specific lipid transfer protein with antifungal and antibacterial activities from the mung bean
2个月前
已完结
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