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Effect of different milling methods on physicochemical and functional properties of mung bean flour

There needs to be more information concerning the effect of different milling methods on the physicochemical properties of whole-grain mung bean flour. Therefore, the physicochemical properties of whole grain mung bean flour were analyzed using universal grinders (UGMB), ball mills (BMMB), and vibra...

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Detalles Bibliográficos
Autores principales:	Yu, Shibo, Wu, Yanchun, Li, Zhenjiang, Wang, Changyuan, Zhang, Dongjie, Wang, Lidong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998992/ https://www.ncbi.nlm.nih.gov/pubmed/36908915 http://dx.doi.org/10.3389/fnut.2023.1117385

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