Incorporation of mushroom powder: enhancing structure and flavor in pea-mung bean composite protein.

NPJ Sci Food · 2025 · PMC12820161 · PMID 41429794

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showed a trendno p-value reported

As can be seen from the figure, with the continuous increase in the addition ratio of XM, the water-holding capacity (WHC) and oil-holding capacity (OHC) of the samples both showed a trend of first increasing and then decreasing.

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