Cargando…
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
|
| Materias: | |
| 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 |