Mung bean microgreens flour as a substitute for emulsified salt in reconstituted cheese and its effect on quality parameters

GUO Shubo, ZHANG Shanqiang, SUN Yating

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (23) : 244-251.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (23) : 244-251. DOI: 10.13995/j.cnki.11-1802/ts.042409

Mung bean microgreens flour as a substitute for emulsified salt in reconstituted cheese and its effect on quality parameters

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(23): 244-251 https://doi.org/10.13995/j.cnki.11-1802/ts.042409

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