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