Development of a Protein-Rich By-Product by 2(3) Factorial Design: Characterization of Its Nutritional Value and Sensory Analysis

The aim of this study was the development of a cereal bar based on bee pollen (BP), honey (H), and flour by-products (peel passion fruit flour—PPFF), generating an innovative product. BP is a protein-rich ingredient and can be used in the composition of cereal bars. PPFF is a by-product rich in fibe...

Descripción completa

Detalles Bibliográficos
Autores principales: dos Santos, Thamara R., dos Santos Melo, Jakcline, dos Santos, Alysson V., Severino, Patrícia, Lima, Álvaro S., Souto, Eliana B., Zielińska, Aleksandra, Cardoso, Juliana C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9783521/
https://www.ncbi.nlm.nih.gov/pubmed/36558047
http://dx.doi.org/10.3390/molecules27248918

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9783521/
https://www.ncbi.nlm.nih.gov/pubmed/36558047
http://dx.doi.org/10.3390/molecules27248918

Ejemplares similares