Amino Acid Profile and Bioavailability of Plant-Based Protein-Rich Products-Reference-Cited by-同舟云学术

Amino Acid Profile and Bioavailability of Plant-Based Protein-Rich Products

Published:2022 Issue: Volume: Page:343-379
ISSN:
Container-title:Plant Protein Foods
language:
Short-container-title:

Author:

Hernández-Álvarez Alan Javier,Nosworthy Matthew G.,Mondor Martin

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-030-91206-2_12

Reference168 articles.

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3. Ahmad S, Rizawi JA, Srivastava PK (2010) Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage. J Food Sci Technol 47(3):290–294

4. Ahn H, Hsieh F, Clarke AD, Huff HE (1999) Extrusion for producing low-fat pork and its use in sausage as affected by soy protein isolate. J Food Sci 64(2):267–271

5. Alireza Sadeghi M, Bhagya S (2008) Quality characterization of pasta enriched with mustard protein isolate. J Food Sci 73:S229–S237

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