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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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Bibliografiska uppgifter
Institutionell upphovsman:	SpringerLink (Online service)
Övriga upphovsmän:	Younis, Kaiser (Utgivare, redaktör, sammanställare), Yousuf, Owais (Utgivare, redaktör, sammanställare)
Materialtyp:	Elektronisk E-bok
Språk:	engelska
Publicerad:	Singapore : Springer Nature Singapore : Imprint: Springer, 2025.
Upplaga:	1st ed. 2025.
Ämnen:	Food science. Nutrition . Plant biotechnology. Food > Sensory evaluation. Biotechnology. Food Science. Nutrition. Plant Biotechnology. Sensory Evaluation. Chemical Bioengineering.
Länkar:	https://doi.org/10.1007/978-981-96-4190-1
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

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