Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates
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 depends on their digestibility, amino acid content, and residues...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Taylor and Francis
2022
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/36632/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36632/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/36632/ https://doi.org/10.1080/10408398.2022.2049200 |
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