Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics

Gluten-free (GF) diets often become nutritionally imbalanced, being low in proteins and fibers and high in sugars. Preparing GF foods with improved nutritional value is therefore a key challenge. This study investigates the impact of different combinations of whey protein (11.9%), inulin (6.0%) as d...

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Detalles Bibliográficos
Autores principales: Hajas, Lívia, Benedek, Csilla, Csajbókné Csobod, Éva, Juhász, Réka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736369/
https://www.ncbi.nlm.nih.gov/pubmed/36496628
http://dx.doi.org/10.3390/foods11233819

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736369/
https://www.ncbi.nlm.nih.gov/pubmed/36496628
http://dx.doi.org/10.3390/foods11233819

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