Overview of fermentation process: structure-function relationship on protein quality and non-nutritive 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 …
increased over the last decade, in line with the growth of the human population and …
Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates
M Alrosan, TC Tan, WY Koh… - Critical reviews in …, 2023 - pubmed.ncbi.nlm.nih.gov
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 …
increased over the last decade, in line with the growth of the human population and …
Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates.
M Alrosan, TC Tan, WY Koh, AM Easa, S Gammoh… - 2023 - cabidigitallibrary.org
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 …
increased over the last decade, in line with the growth of the human population and …
Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates
M Alrosan, TC Tan, WY Koh, AM Easa… - Critical Reviews in …, 2023 - ingentaconnect.com
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 …
increased over the last decade, in line with the growth of the human population and …
[PDF][PDF] Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates
M Alrosan, TC Tan, WY Koh, AM Easa, S Gammoh… - 2022 - researchgate.net
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 …
increased over the last decade, in line with the growth of the human population and …
Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates.
M Alrosan, TC Tan, WY Koh, AM Easa… - Critical Reviews in …, 2022 - europepmc.org
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 …
increased over the last decade, in line with the growth of the human population and …