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Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality

Overview of attention for article published in Innovative Food Science & Emerging Technologies, January 2021
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Mentioned by

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2 X users

Citations

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73 Dimensions

Readers on

mendeley
161 Mendeley
Summary X Dimensions citations
So far, Dimensions has found 73 publications that cite this research output.

73

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