Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake

The shift towards a vegetarian, vegan, or flexitarian diet has increased the demand for vegetable protein and plant-based foods. The defatted cake generated during the extraction of lipids from durum wheat (Triticum turgidum L. var. durum) milling by-products is a protein and fibre-containing waste,...

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Detalles Bibliográficos
Autores principales: Squeo, Giacomo, Latrofa, Vittoria, Vurro, Francesca, De Angelis, Davide, Caponio, Francesco, Summo, Carmine, Pasqualone, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340329/
https://www.ncbi.nlm.nih.gov/pubmed/37444284
http://dx.doi.org/10.3390/foods12132547

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340329/
https://www.ncbi.nlm.nih.gov/pubmed/37444284
http://dx.doi.org/10.3390/foods12132547

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