Characterisation of fresh extruded rice with added soybean protein isolate
Incorporating proteins into gluten-free foods can often improve their nutritional value. Plant-based proteins are often used as a good source of protein due to their easy absorption in the body and low environmental impact. The utilization of Soy Protein Isolate (SPI) in an extruded food product aim...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2024-01-01
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| Series: | Food Materials Research |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/fmr-0023-0044 |
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