Ruchika Zalpouri

Enhancing the Properties of Mung Beans Through Ozonation: Impact on Cooking, Functional, Thermal, Pasting, and Morphological Attributes

Ozonation process, as non-thermal processing approach, significantly impacts the quality of mung beans by altering their surface properties. The study investigated the effects of ozone concentration (500, 750, 1000 ppm) and exposure time (2, 4, 6 h) on the properties of mung bean...