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Improving rheology and 3D printability of pea, fava and mung bean proteins with raw and fermented millet flour

Saphal Ghimire, Muhammad Umar, Chaiwut Gamonpilas, Anil Kumar Anal

2025Food Hydrocolloids12 citationsDOI

Topics & Concepts

Mung beanFermentationFood scienceRheologyRaw materialChemistryPea proteinBiotechnologyBiologyMaterials scienceComposite materialOrganic chemistryFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications
Improving rheology and 3D printability of pea, fava and mung bean proteins with raw and fermented millet flour | Litcius