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Jach M.E. et al., Yeast Protein as an Easily Accessible Food Source, „Metabolites” 2022, 12(1), epub.
Nutritional yeast, fdc.nal.usda.gov/fdc-app.html#/food-details/1162755/nutrients (25.03.2022).
Rakowska R. et al., Spent yeast as natural source of functional food additives, „Roczniki Państwowego Zakładu Higieny” 2017, 68(2), 115–121.
Yao C.K., New research: Fermentable short chain carbohydrate (FODMAP) content of common plant-based foods and processed foods suitable for vegetarian- and vegan-based eating patterns (PART 1), monashfodmap.com/blog/new-research-fermentable-short-chain-carbohydrate-fodmap-content-common-plant-based-foods-and-processed-foods-suitable-vegetarian-and-vegan-based-eating-patterns-part-1/ (21.03.2022).
Jach M.E. et al., Yeast Protein as an Easily Accessible Food Source, „Metabolites” 2022, 12(1), epub.
Nutritional yeast, fdc.nal.usda.gov/fdc-app.html#/food-details/1162755/nutrients (25.03.2022).
Rakowska R. et al., Spent yeast as natural source of functional food additives, „Roczniki Państwowego Zakładu Higieny” 2017, 68(2), 115–121.
Yao C.K., New research: Fermentable short chain carbohydrate (FODMAP) content of common plant-based foods and processed foods suitable for vegetarian- and vegan-based eating patterns (PART 1), monashfodmap.com/blog/new-research-fermentable-short-chain-carbohydrate-fodmap-content-common-plant-based-foods-and-processed-foods-suitable-vegetarian-and-vegan-based-eating-patterns-part-1/ (21.03.2022).