The effect of enzymatic hydrolysis of starch on the physical stability and sensory characterisitics of Mung bean milk
Mung bean (Vigna radiata) is a legume abundant in the Philippines and is one of the plant sources from which “milk” can be produced. Despite its potential, mung bean milk has not yet been extensively commercialized due to its significantly high starch content, which affects its physical stability an...
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| Médium: | Diplomová práce |
| Jazyk: | English Filipino |
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Quezon City
College of home Economics, Universtiy of the Philippines Diliman
[2023]
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