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Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods

Food ChemistryBiomanufacturingFunctional PropertiesFood FermentationBiochemistryNatural SciencesNovel Protein SourceBiotechnologyYeastAlternative Protein SourceProtein EngineeringFood EngineeringPotential ApplicationsBiomolecular EngineeringHealth Sciences