Sources:
1. Langyan, S., Yadava, P., Khan, F. N., Dar, Z. A., Singh, R., & Kumar, A. (2022). Sustaining Protein Nutrition Through Plant-Based Foods. Frontiers in Nutrition, 8(772573). https://doi.org/10.3389/fnut.2021.772573
2. Xiao, X., Zou, P.-R., Hu, F., Zhu, W., & Wei, Z.-J. (2023). Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits. Molecules, 28(10), 4016. https://doi.org/10.3390/molecules28104016
3. Abebe, G. K., Ismail, M. R., Kevany, K., Hiwot Abebe Haileslassie, Young, L., & Pauley, T. (2024). Factors influencing intentions to transition to plant‐based protein diets: Canadian perspective. Food Science & Nutrition. https://doi.org/10.1002/fsn3.4436
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