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Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies
Legumes have been known for centuries for their good nutritional properties. Unfortunately, during processing, from 5 to 25% of this production is wasted, generating by-products that can still be a rich source of useful compounds, such as proteins, which can still be used in food and feed formulatio...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8326449/ https://www.ncbi.nlm.nih.gov/pubmed/34350207 http://dx.doi.org/10.3389/fnut.2021.695793 |