The Future of Plant Protein Innovations, Challenges, and Opportunities /

This book presents plant proteins as sustainable and healthy substitutes for animal proteins, highlighting innovations, challenges, and opportunities. Chapters cover emerging sources like duckweed, microalgae, quinoa, and hemp, comparing their nutritional aspects with traditional sources such as soy...

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Searvvušdahkki:	SpringerLink (Online service)
Eará dahkkit:	Younis, Kaiser (Doaimmaheaddji), Yousuf, Owais (Doaimmaheaddji)
Materiálatiipa:	Elektrovnnalaš E-girji
Giella:	eaŋgalasgiella
Almmustuhtton:	Singapore : Springer Nature Singapore : Imprint: Springer, 2025.
Preanttus:	1st ed. 2025.
Fáttát:	Food science. Nutrition   . Plant biotechnology. Food > Sensory evaluation. Biotechnology. Food Science. Nutrition. Plant Biotechnology. Sensory Evaluation. Chemical Bioengineering.
Liŋkkat:	https://doi.org/10.1007/978-981-96-4190-1
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