Effect of cooking treatment on the formation mechanism and physicochemical properties of mung bean (Vigna radiata L.) paste

Huang, Ping-Hsiu; Cheng, Yu-Tsung; Chan, Yung-Jia; Lu, Wen-Chien; Li, Po- Hsien

doi:10.1016/j.jafr.2024.101054

Journal of Agriculture and Food Research

2024

DOI: 10.1016/j.jafr.2024.101054

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Effect of cooking treatment on the formation mechanism and physicochemical properties of mung bean (Vigna radiata L.) paste

Ping-Hsiu Huang,

Yu-Tsung Cheng,

Yung-Jia Chan

et al.

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Applied Food Research

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Investigation of modified adzuki bean flavored milk formulations with hydrocolloids to improve sedimentation and overall quality

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et al. 2024

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Effect of cooking treatment on the formation mechanism and physicochemical properties of mung bean (Vigna radiata L.) paste

Cited by 1 publication

References 41 publications

Investigation of modified adzuki bean flavored milk formulations with hydrocolloids to improve sedimentation and overall quality

Investigation of modified adzuki bean flavored milk formulations with hydrocolloids to improve sedimentation and overall quality

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