Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins
A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in...
Guardado en:
| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2020-07-01
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| Colección: | Foods |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/2304-8158/9/7/933 |
| Etiquetas: |
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