1. Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion. (15th May 2021) Authors: Hossain Brishti, Fatema; Chay, Shyan Yea; Muhammad, Kharidah; Rashedi Ismail-Fitry, Mohammad; Zarei, Mohammad; Karthikeyan, Sivakumaran; Caballero-Briones, F.; Saari, Nazamid Journal: Food chemistry Issue: Volume 344(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗