Development of Clean-Label Protein- and Fiber-Enriched Dry Pretzels Using Hemp Seed By-Products
This research investigates the incorporation of hemp seed cake (HSC), a nutrient-rich by-product of hemp oil extraction, into traditional pretzel formulations as a sustainable approach to functional dry pretzels development. Wheat flour was substituted with 5–40% HSC, and the resulting products were...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-11-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/14/22/3925 |
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