Items where Author is "Hossain Brishti, Fatema"

Hossain Brishti, Fatema and Chay, Shyan Yea and Muhammad, Kharidah and Mohammad Rashedi, Ismail Fitry and Zarei, Mohammad and Karthikeyan, Sivakumaran and Caballero Briones, F. and Saari, Nazamid (2021) Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion. Food Chemistry, 344. pp. 1-11. ISSN 0308-8146; ESSN: 1873-7072

Hossain Brishti, Fatema and Shyan, Yea Chay and Muhammad, Kharidah and Ismail-Fitry, Mohammad Rashedi and Zarei, Mohammad and Saari, Nazamid (2021) Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality. Innovative Food Science & Emerging Technologies, 67 (14). pp. 1-11. ISSN 1466-8564

Hossain Brishti, Fatema and Chay, Shyan Yea and Muhammad, Kharidah and Ismail-Fitry, Mohammad Rashedi and Zarei, Mohammad and Karthikeyan, Sivakumaran and Saari, Nazamid (2020) Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder. Food Research International, 138 (pt. B). art. no. 109783. pp. 1-13. ISSN 0963-9969