Rice Protein as an Alternative Ingredient for Sustainable Food Formulations: Nutritional Quality, Functional Properties, Health-promoting Potential, and Emerging Applications
- DOI
- 10.1007/s11130-026-01561-6
- Published
- 2026-08-24
- Container
- Plant Foods for Human Nutrition
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s11130-026-01561-6,
title = {Rice Protein as an Alternative Ingredient for Sustainable Food Formulations: Nutritional Quality, Functional Properties, Health-promoting Potential, and Emerging Applications},
author = {Silvia Leticia Rivero Meza and Larissa Alves Rodrigues and Sonia Medina and Isabel Egea and Patricia Sinnecker and Mauricio de Oliveira},
year = {2026},
journal = {Plant Foods for Human Nutrition},
doi = {10.1007/s11130-026-01561-6},
url = {https://doi.org/10.1007/s11130-026-01561-6}
}RIS
TY - JOUR TI - Rice Protein as an Alternative Ingredient for Sustainable Food Formulations: Nutritional Quality, Functional Properties, Health-promoting Potential, and Emerging Applications AU - Silvia Leticia Rivero Meza AU - Larissa Alves Rodrigues AU - Sonia Medina AU - Isabel Egea AU - Patricia Sinnecker AU - Mauricio de Oliveira PY - 2026 JO - Plant Foods for Human Nutrition DO - 10.1007/s11130-026-01561-6 UR - https://doi.org/10.1007/s11130-026-01561-6 ER -
APA
Meza, S. L. R., Rodrigues, L. A., Medina, S., Egea, I., Sinnecker, P., & Oliveira, M. D. (2026). Rice Protein as an Alternative Ingredient for Sustainable Food Formulations: Nutritional Quality, Functional Properties, Health-promoting Potential, and Emerging Applications. Plant Foods for Human Nutrition. https://doi.org/10.1007/s11130-026-01561-6
Source records
- crossref · retrieved 2026-09-26T17:58:14.367Z