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Keywords: Protein
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Journal Articles
Journal:
British Food Journal
British Food Journal (2025) 127 (13): 883–894.
Published: 11 November 2025
... of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this licence may be seen at Link to the terms of the CC BY 4.0 licence . COVID-19 Dietary supplements Vitamins Minerals Protein Funding...
Journal Articles
Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder
Available to PurchaseRehab F.M. Ali, Sami A. Althwab, Hani A. Alfheeaid, Ayman Mohammed El-Anany, Raghad M. Alhomaid, Hend F. Alharbi
Journal:
British Food Journal
British Food Journal (2022) 124 (5): 1537–1550.
Published: 21 September 2021
... for proximate composition, mineral nutrients, amino acid composition, physical characteristics as well as sensorial properties. Findings Protein and ash contents of SDMBS powder were found to be 2.15 and 5.69 fold higher than wheat flour. Water absorption capacity (WAC), oil absorption capacity (OAC), (FC...
Journal Articles
Limiting vs. diversifying patterns of recommendations for key protein sources emerging: a study on national food guides worldwide from a health and sustainability perspective
Available to Purchase
Journal:
British Food Journal
British Food Journal (2021) 123 (7): 2414–2429.
Published: 03 March 2021
... that can stimulate such a shift. Design/methodology/approach Given the pivotal role of protein, the authors examined what patterns of protein-related recommendations are used to guide consumers and how these patterns are related to specific contexts and societal priorities of the countries. Findings...
