# Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles

> Research article (Frontiers in Nutrition, 2022) · cited 11× · AI/ML

**Wikidata**: [openalex:W4289731033](https://www.wikidata.org/wiki/openalex:W4289731033)  
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