Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns

Increasing interest in plant-based proteins is particularly relevant in the food service sector. For specific groups, e.g., older adults, it may be challenging to ensure the consumption of protein of sufficient quality. One way of doing this could be through the fortification of a staple food such a...

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Detalles Bibliográficos
Autores principales: Laugesen, Susanne Bølling, Dethlefsen, Sandra Lenz, Petersen, Iben Lykke, Aaslyng, Margit Dall
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689165/
https://www.ncbi.nlm.nih.gov/pubmed/36429239
http://dx.doi.org/10.3390/foods11223647

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689165/
https://www.ncbi.nlm.nih.gov/pubmed/36429239
http://dx.doi.org/10.3390/foods11223647

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