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A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications
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2023
DOI:10.1111/1541-4337.13183
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Low-cost nutrient-dense composite flours for children aged 1-5 years developed from locally available foods
African Journal of Food, Agriculture, Nutrition and Development,
2023
DOI:10.18697/ajfand.123.23105
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[3]
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Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product
Crystals,
2022
DOI:10.3390/cryst12050689
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Nutritional Quality of Three Iron-Rich Porridges Blended with Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum to Combat Iron Deficiency Anemia among Children
Journal of Food Quality,
2022
DOI:10.1155/2022/4309892
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Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx
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2022
DOI:10.3390/nu14194070
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Synergistic effect of P and K interaction on yield and yield components of mungbean (Vigna radiata (L.) Wilczek) varieties
Bulletin of the National Research Centre,
2021
DOI:10.1186/s42269-021-00622-x
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The biochemical changes in legumes during high-temperature micronization
Potravinarstvo Slovak Journal of Food Sciences,
2021
DOI:10.5219/1629
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