Improving the digestibility of alternative proteins using high moisture extrusion for plant-based fish analogues
The consumption of plant-based, food alternatives is increasing globally. Yet, the digestion of plant proteins is hindered by various antinutritional and external factors. Therefore, delving into the extent of plant protein digestibility in the human body becomes essential, alongside efforts to enhance this process. The main aim of this present work was to determine the digestibility of plant-base
