Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation
In this study, mung beans were added to rice porridge as supplementary cereal at 0%, 25%, 50%, 75%, and 100% (beans/100 g total mixture), respectively to investigate the effect of mung beans on the rheological and frictional properties of rice porridge. During the frequency scanning experiment, the...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1810065 |