Cereal-based proteins: Bridging health, sustainability, and future innovations 
for food industries

Sartagoda, K.J.D.; Tiozon, R. Jr. N.; Sreenivasulu, N.

doi:10.1016/j.jfca.2024.106720

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Cereal-based proteins: Bridging health, sustainability, and future innovations for food industries

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Tiozon, R. Jr. N.
Central Metabolism, Department Gutjahr, Max Planck Institute of Molecular Plant Physiology, Max Planck Society;

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Sartagoda, K., Tiozon, R. J. N., & Sreenivasulu, N. (2024). Cereal-based proteins: Bridging health, sustainability, and future innovations for food industries. Journal of Food Composition and Analysis, 136: 106720. doi:10.1016/j.jfca.2024.106720.

Cite as: https://hdl.handle.net/21.11116/0000-000F-E370-2

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