Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions.
- Resource Type
- Article
- Source
- Foods; Nov2022, Vol. 11 Issue 21, p3343, 19p
- Subject
PROTEIN structure MUNG bean EMULSIONS PROTEIN stability FREEZE-thaw cycles ZETA potential - Language
- ISSN
- 23048158