The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People

The purpose of this study was to investigate the effect of protein sources (algae, pumpkin, wheat, sunflower, rice, soy, hemp, pea, and whey) on selected physicochemical, nutritional, and structural parameters of high-protein bars. Texture properties, such as hardness, fracturability, cohesiveness,...

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Detalles Bibliográficos
Autores principales: Małecki, Jan, Tomasevic, Igor, Djekic, Ilija, Sołowiej, Bartosz G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602487/
https://www.ncbi.nlm.nih.gov/pubmed/33076297
http://dx.doi.org/10.3390/foods9101467

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602487/
https://www.ncbi.nlm.nih.gov/pubmed/33076297
http://dx.doi.org/10.3390/foods9101467

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