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...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2025-10-01
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| Series: | Applied Sciences |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2076-3417/15/20/11279 |
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