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Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 81, Iss 2, Pp 15-34 (2024)
Lentil, lupin, chickpea and soy are prominent legumes, recognized for their noteworthy nutritional and functional attributes. The Food and Agricultural Organization of the United Nations (FAO) has expressed its interest in broadening protein sources,
Externí odkaz:
https://doaj.org/article/a85dd257bc604e5094aed643f8d80c10
