Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components
Abstract Protein digestibility is a key indicator of dietary protein quality because the amino acids present in a protein food may not be available to an organism for nutrition and health unless they are digested. In spite of being a good source of protein, Soybean seed has limited digestibility mai...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Springer
2024-02-01
|
| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-024-00076-w |