New applications of soybean residues in food development
Article in International Journal of Food Science & Technology (March 2024)
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Sustainable Food Innovation
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 Food Sustainability
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Altmetric BadgeChapter 2 Carbohydrates for Energy
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Altmetric BadgeChapter 3 Carbohydrates for Fibre
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Altmetric BadgeChapter 4 Protein
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Altmetric BadgeChapter 5 Lipids
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Altmetric BadgeChapter 6 Minerals
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Altmetric BadgeChapter 7 Water Soluble Vitamins
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Altmetric BadgeChapter 8 Fat Soluble Vitamins
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Altmetric BadgeChapter 9 Bioactive Compounds from Food and Their Applications in the Treatment of Type 2 Diabetes
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Altmetric BadgeChapter 10 Understanding New Foods: Alternative Protein Sources
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Altmetric BadgeChapter 11 Understanding New Foods: Upcycling
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Altmetric BadgeChapter 12 Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean Label Foods
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Altmetric BadgeChapter 13 Understanding New Foods: Water Quality
Attention for Chapter 12:
Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean Label Foods