Gibson, D.L.

Processing of Spent Brewers’ Yeast for Food Use

Dwivedi, B. K., & Gibson, D. L. (1970) · Canadian Institute of Food Technology Journal

Advanced Scientific Research MethodsFood Nutrient Composition and Product Development

Cited by 12

Production of Meat Substitutes from Spent Brewers' Yeast and Soy Protein

Gibson, D. L., & Dwivedi, B. K. (1970) · Canadian Institute of Food Technology Journal

Proteins in Food SystemsMeat and Animal Product Quality

Cited by 10

Nutritive Value of Meat Substitute Prepared from Brewers’ Yeast and Isolated Soy Protein

Dwivedi, B. K., Gibson, D. L., & Bell, J. M. (1972) · Canadian Institute of Food Science and Technology Journal

Food Nutrient Composition and Product DevelopmentMuscle metabolism and nutrition

Cited by 3