Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in...

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Detalles Bibliográficos
Autores principales: García-Segovia, Purificación, Igual, Marta, Martínez-Monzó, Javier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404644/
https://www.ncbi.nlm.nih.gov/pubmed/32679638
http://dx.doi.org/10.3390/foods9070933

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404644/
https://www.ncbi.nlm.nih.gov/pubmed/32679638
http://dx.doi.org/10.3390/foods9070933

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