Open AccessPhysiochemical, Nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean
Author(s) -
Saad Mahgoub,
Amera T. Mohammed,
El-A. Mobarak
Publication year - 2020
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2020.1112076
Subject(s) - mung bean , food science , instant , vigna , lightness , taste , pepper , calorie , mathematics , germination , chemistry , low calorie , horticulture , biology , physics , optics , endocrinology
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom