Incorporation of Protein Alternatives in Bakery Products: Biological Value and Techno-Functional Properties
Wheat-based bakery products are important sources of energy and micronutrients; however, their protein content is lower than that of animal-based foods, and they generally have a high glycemic index. Therefore, incorporating other ingredients could improve the nutritional properties of this type of...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , |
|---|---|
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
MDPI AG
2025-10-01
|
| Sraith: | Applied Sciences |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/2076-3417/15/20/11279 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|