ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but by th...
Boutheina Ben Akacha, Monika Michalak, Miroslava Kačániová et al.· Food Science & Nutrition· 0 citations
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