Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates.
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DOI: 10.1080/10408398.2022.2049200
Abstract: Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins… read more here.
Keywords: nutritive compounds; based proteins; quality; plant based ... See more keywords