Effects of extrusion parameters on physicochemical properties of mung bean-brown rice extrudate for new product development
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DOI: 10.1093/ijfood/vvae077
Abstract: Mung beans are excellent protein sources, along with a brown rice provide valuable nutritional components. This study aimed to develop a wholesome extruded snack by combining mung bean and brown rice and evaluating the effects… read more here.
Keywords: effects extrusion; physicochemical properties; brown rice; bean brown ... See more keywords