Nutritional and Sensory Profile of a Soy-free Spicy Tofu Developed from Yellow Split Pea (Pisum sativum L.)
Kartikeya Mishra, Neetu Singh & Ayushi Singh · Asian Food Science Journal · 2026
Background: The use of plant-based proteins as a practical substitute for animal-based proteins has gained popularity in recent years. Pea protein has become a promising source of plant-based protein owing to its nutritional and functional characteristics. Aim: This study evaluat...
Open access
Research Article
10.9734/afsj/2026/v25i5873