HIGHLIGHTS
- who: Jingjing Diao and Hongsheng Chen from the (CSIC), Spain have published the paper: Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles, in the Journal: (JOURNAL)
- how: This result is consistent with the water absorption capacity results of the MBPs.
SUMMARY
Wheat flour has a protein content of 12-15%, but lysine is the first limiting amino_acid in its protein composition, making it unable to completely satisfy the requirement of essential_amino_acids. Tazrart et_al indicated that adding legumes . . .
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