Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
作者： Raffaele Mezzenga , Ali Sedaghat Doost , Maryam Nikbakht Nasrabadi
DOI: 10.1016/J.FOODHYD.2021.106789
关键词:
摘要: Plant-based proteins have recently attracted particular interest owing to their sustainable origins, economical costs and health benefits compared to animal-based counterparts …
scilit.net参考文章(277)
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