Research progress of mung bean pre-curing technology and quality
Mung beans are rich in nutrients, but their dense structure and dense cortex lead to long a maturation time and poor edible convenience. To provide an empirical basis and novel ideas for future research on the pre-ripening of mung beans, this review analyzes pre-ripening, specifically focusing on th...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
The Editorial Office of Food and Machinery
2024-03-01
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| Serier: | Shipin yu jixie |
| Fag: | |
| Online adgang: | http://www.ifoodmm.com/spyjxen/article/abstract/20240233 |
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