Sustainable Protein Processing of Flaxseed By‐Product: Nutritional Quality and Functional Properties
Amanda Gomes Almeida Sá(University of Manitoba), Bruno Augusto Mattar Carciofi(Universidade Federal de Santa Catarina), Yara María Franco Moreno(Universidade Federal de Santa Catarina), Maria Teresa Bertoldo Pacheco(Instituto de Tecnologia de Alimentos)
Cited by 4
Related Papers
Plant proteins as high-quality nutritional source for human diet
|Trends in Food Science & Technology|2020|580
Food processing for the improvement of plant proteins digestibility
|Critical Reviews in Food Science and Nutrition|2019|419
A review on enzymatic synthesis of aromatic esters used as flavor ingredients for food, cosmetics and pharmaceuticals industries
|Trends in Food Science & Technology|2017|302
Tomato (Solanum lycopersicum L.) seed: A review on bioactives and biomedical activities
|Biomedicine & Pharmacotherapy|2021|127
Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility
|Future Foods|2021|100