Research on the Effects of Crushing Mode on Physical and Chemical Properties of Mung Beans

Effects of dry grinding, wet grinding and wet grinding after fermentation on the physicochemical properties of mung bean were studied. The results indicated that the composition of wet ground mung bean after fermented flour (FWMB) changed the most, protein content decreased from 23.68% to 21.02%, th...

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Bibliographic Details

Published in:	Liang you shipin ke-ji
Main Authors:	LI Yi-si, XIE Lan, ZHU Hong, LIU Yan-lan, QUAN Ke, LUO Ke-da, GUAN Xiao, YI Cui-ping
Format:	Article
Language:	English
Published:	Academy of National Food and Strategic Reserves Administration 2021-09-01
Subjects:	mung bean crushing mode physicochemical property dry grinding wet grinding wet grinding after fermentation
Online Access:	http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210514?st=article_issue