Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used

The main objective of this study was to investigate the possibility of using a combination of vegetable proteins from soybean (SOY), rice (RPC), and pea (PEA) with liquid syrups: tapioca fiber (TF), oligofructose (OF), and maltitol (ML) in the application of high-protein bars to determine the abilit...

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Detalles Bibliográficos
Autores principales: Małecki, Jan, Terpiłowski, Konrad, Nastaj, Maciej, Sołowiej, Bartosz G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997551/
https://www.ncbi.nlm.nih.gov/pubmed/35409605
http://dx.doi.org/10.3390/ijerph19073923

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997551/
https://www.ncbi.nlm.nih.gov/pubmed/35409605
http://dx.doi.org/10.3390/ijerph19073923

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