Research Progress on Gel Characteristics and Application of Mung Bean Proteins
Mung bean proteins have become a new source that can replace animal and soybean proteins due to their high nutritional value and health benefits, and have ideal functional characteristics. As one of their important functional properties, the gel properties of mung bean proteins are widely used in fo...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-02-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-035.pdf |
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