Physicochemical, textural, and protein digestibility properties of extruded meat analogs prepared from rice bran protein concentrate and black soybean (Glycine max L. cv. Tudela)
Soybean is one of the most utilized raw materials in developing plant-based meat alternatives mainly because of its high protein content at a low cost. However, in terms of protein quality, it lacks sulfur-containing amino acids (cysteine and methionine), which limits its use as a complete protein s...
| 发表在: | Philippine Journal of Science Vol. 152, no. 6A (2023), 2189-2119 |
|---|---|
| 主要作者: | |
| 其他作者: | , , |
| 格式: | 文件 |
| 语言: | English |
| 出版: |
2023
|
| 主题: |