Cheng, Z.; Ma, S.; Shen, R.; Dong, J.; Li, Y.
Improving the Texturization of Pea Protein Through the Addition of a Mung Bean Protein Extract Solution and Optimizing the Moisture Content, Screw Speed, and Extrusion Temperature. Foods 2025, 14, 3750.
https://doi.org/10.3390/foods14213750
AMA Style
Cheng Z, Ma S, Shen R, Dong J, Li Y.
Improving the Texturization of Pea Protein Through the Addition of a Mung Bean Protein Extract Solution and Optimizing the Moisture Content, Screw Speed, and Extrusion Temperature. Foods. 2025; 14(21):3750.
https://doi.org/10.3390/foods14213750
Chicago/Turabian Style
Cheng, Zhe, Shunzhang Ma, Ruiling Shen, Jilin Dong, and Yunlong Li.
2025. "Improving the Texturization of Pea Protein Through the Addition of a Mung Bean Protein Extract Solution and Optimizing the Moisture Content, Screw Speed, and Extrusion Temperature" Foods 14, no. 21: 3750.
https://doi.org/10.3390/foods14213750
APA Style
Cheng, Z., Ma, S., Shen, R., Dong, J., & Li, Y.
(2025). Improving the Texturization of Pea Protein Through the Addition of a Mung Bean Protein Extract Solution and Optimizing the Moisture Content, Screw Speed, and Extrusion Temperature. Foods, 14(21), 3750.
https://doi.org/10.3390/foods14213750