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Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties
Currently, with the preference for a healthy diet and increased awareness of reducing the carbon footprint, the demand for protein is becoming more and more diversified. In this study, the physicochemical properties of yeast protein (YP) and four common plant proteins (soy protein isolate, pea prote...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10412773/ https://www.ncbi.nlm.nih.gov/pubmed/37575129 http://dx.doi.org/10.1016/j.crfs.2023.100555 |