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Use of different ratios of by‐product from mung bean dry‐de..:
Le, Thi Thuc Man
;
Nguyen, Phuong Thao
;
Tran, Thi Thu Tra
..
International Journal of Food Science & Technology. 58 (2023) 6 - p. 3135-3143 , 2023
Link:
https://doi.org/10.1111/ijfs.16441
RT Journal T1 <Title>Use of different ratios of by‐product from mung bean dry‐dehulling in pasta making: nutritional quality, textural and cooking attributes, overall acceptability and in‐vitro antioxidant release from the pasta</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.16441&Exemplar=1&LAN=DE A1 Le, Thi Thuc Man A1 Nguyen, Phuong Thao A1 Tran, Thi Thu Tra A1 Ton, Nu Minh Nguyet A1 Le, Van Viet Man PB Wiley YR 2023 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 58 IS 6 SP 3135 OP 3143 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.16441 DO https://doi.org/10.1111/ijfs.16441 SF ELIB - SuUB Bremen
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