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...
| Published in: | Shipin yu jixie |
|---|---|
| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-03-01
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| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20240233 |