Work

Nutritive Value of Meat Substitute Prepared from Brewers' Yeast and Isolated Soy Protein

Year: 1972

Type: article

Source: Canadian Institute of Food Science and Technology Journal

DOI: 10.1016/s0315-5463(72)74112-7

Authors: B.K. Dwivedi, D.L. Gibson, J.M. Bell

Institutions: University of Nebraska–Lincoln, University of Saskatchewan

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2016824122

FWCI:

Cites: 11

Cited by: 3

Related to: 10