Towards Sustainable Production of Protein-Rich Foods: Appraisal of Eight Crops for Western Europe. Part II: Analysis of the Technological Aspects of the Production Chain

Agricultural and Biological Sciences

• Pea 100%
• Rapeseed 100%
• Medicago sativa 66%
• Brassica Napus 33%
• Solanum Tuberosum 33%
• Concentrates 33%
• Protein Sources 33%
• Lolium 33%
• Protein Product 33%
• Plant Protein 33%
• Festuca 33%
• Poaceae 33%
• Chenopodium 33%
• Animal Husbandry 33%

Food Science

• Protein-rich 100%
• Vegetable Protein 50%
• Chenopodium Quinoa 50%
• Derived Protein 50%
• Nutritional Properties 50%
• Human Diet 50%
• Chenopodium Quinoa Willd 50%