The problems and prospects of developing food products from high-protein raw materials

Author:

Bychkova Elena,Rozhdestvenskaya Lada,Podgorbunskikh EkaterinaORCID,Kudachyova Polina

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference164 articles.

1. Impact of processing on nutritional and antinutritional factors of legumes: A review;Abbas;Annals Food Science Technology,2018

2. Effect of soaking and boiling on anti-nutritional factors, oligosaccharide contents and protein digestibility of newly developed Bambara groundnut cultivars;Adeleke;Turkey Journal Agriculture Food Science Technology,2017

3. Protein quality in perspective: A review of protein quality metrics and their applications;Adhikari;Nutrients,2022

4. Protein solubility, digestibility and fractionation after germination of sorghum varieties;Afify Abd El-Moneim;PLoS One,2012

5. Beyond human nutrition of edible insects: Health benefits and safety aspects;Aguilar-Toalá;Insects,2022

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