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March 1, 2024Journal of Food Process Engineering

Mung bean flour‐added extruded snack production: Evaluation of the pasting properties of flour blends and the physicochemical, morphological, and functional properties of the product

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Authors

NBNeslihan BozdoganAYAylin YaprakŞTŞebnem Tavman

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Bozdogan et al. (2024) studied this question.

synapsesocial.com/papers/68e76604b6db6435876db92dhttps://doi.org/10.1111/jfpe.14579
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