Underutilized legumes are a good source of plant proteins, but they exhibit a hard-to-cook nature and poor digestibility due to the presence of anti-nutritional factors. This study focused on the factors...
Search results (2)
Showing results 1 to 2
Digital Europa Thesaurus
consumer behaviour leguminous vegetable
Highlights
Various plant-based proteins have been tested for structuring meat analogues.
Cysteine-rich proteins are preferred to build fibrous structures via crosslinking.
Efficiency...