Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns
Abstract Increasing interest in plant-based proteins is particularly relevant in the food service sector. For specific groups, e.g., older adults,…
Iben Lykke Petersen
In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives
Abstract Plant-based milk alternatives (PBMA) are a new popular food trend among consumers in Europe and North America. The forecast…