Mung Bean (Vigna radiata L.) and Its Potential Use in Gluten-free Foods; [Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli]
| dc.contributor.author | Taşkın B. | |
| dc.date.accessioned | 2024-07-22T08:09:00Z | |
| dc.date.available | 2024-07-22T08:09:00Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | Supporting and enriching the diets of celiac individuals with basic nutrients and creating new food alternatives are important for improving their quality of life. Due to the functional properties and potential to improve the nutritional profile of gluten-free products, the use of legume flour or its components in gluten-free product formulations is recommended. In this study, physical, chemical and functional properties of mung beans are reviewed. With its high nutritional content, superior functional properties (foaming, water and oil absorption, gelling), antioxidant capacity and good digestibility properties, it has been shown that mung bean pose a high potential to be used in gluten-free foods for celiac individuals. © Sidas Medya A.S.. All Rights Reserved. | |
| dc.identifier.DOI-ID | 10.24323/akademik-gida.667273 | |
| dc.identifier.issn | 13047582 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/14618 | |
| dc.language.iso | Turkish | |
| dc.publisher | Sidas Medya A.S. | |
| dc.rights | All Open Access; Gold Open Access | |
| dc.title | Mung Bean (Vigna radiata L.) and Its Potential Use in Gluten-free Foods; [Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli] | |
| dc.type | Review |