Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food

In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity. This study investigates the feasibility of formulating an iron-rich hybrid food product blending plant-source and animal-source protein...

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Detalles Bibliográficos
Autores principales: Schiell, Coline, Portanguen, Stéphane, Scislowski, Valérie, Astruc, Thierry, Mirade, Pierre-Sylvain
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093132/
https://www.ncbi.nlm.nih.gov/pubmed/37048196
http://dx.doi.org/10.3390/foods12071375

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093132/
https://www.ncbi.nlm.nih.gov/pubmed/37048196
http://dx.doi.org/10.3390/foods12071375

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