Cite
HARVARD Citation
Hossain Brishti, F. et al. (2021). Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion. Food chemistry. p. . [Online].
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Hossain Brishti, F. et al. (2021). Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion. Food chemistry. p. . [Online].