Nutritional and functional attributes of mungbean (Vigna radiata [L] Wilczek) flour as affected by sprouting time
Abstract Sprouting of grains improves their nutritional value and functionality, but information on the appropriate sprouting time required to obtain an optimum quality of mungbean flour is limited. This study evaluated the attributes of mungbean flour as influenced by sprouting time. Mungbean seeds...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Wiley
2021-12-01
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| Serie: | Legume Science |
| Soggetti: | |
| Accesso online: | https://doi.org/10.1002/leg3.100 |
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