Impact of Germination on the Protein Solubility and Antinutritive Compounds of Lupinus angustifolius and Vicia faba in the Production of Protein-Rich Legume-Based Beverages
Author:
Affiliation:
1. Institute of Brewing and Beverage Technology, Technical University Munich, 85354 Freising, Germany
2. Research Center Weihenstephan for Brewing and Food Quality, Technical University Munich, 85354 Freising, Germany
Funder
Allianz Industrie Forschung
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c01249
Reference115 articles.
1. Legumes as a sustainable source of protein in human diets
2. Changing dietary patterns is necessary to improve the sustainability of Western diets from a One Health perspective
3. Climate benefits of changing diet
4. The shift to plant-based diets: are we missing the point?
5. Rethinking the approach of a global shift toward plant-based diets
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