E-mail a Link to a Someone Who you'd like to recommend.

E-mail a link to the following content:

Hwang N, Gu BJ, Ryu GH. Physicochemical Properties of Low-Moisture Extruded Meat Analog by Replacing Isolated Soy with Mung Bean Protein. Journal of the Korean Society of Food Science and Nutrition 2023;52:836-843. https://doi.org/10.3746/jkfn.2023.52.8.836

Your Name :
E-mail Address From :
E-Mail To :
Subject :
Note(message) :	I thought you would find this article useful. (https://www.e-jkfn.org)
Confirmation code :