Work

Comparison of physicochemical properties of mung bean liquid and quality characteristics of mung bean yuba by different thermoultrasonic treatment

Year: 2024

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.13652/j.spjx.1003.5788.2024.80279

Authors: SUN Jiahui, WANG Juntong, ZHENG Xiqun, ZUO Feng

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W6885400714

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