A carregar...
Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties
Systematical consumption of functional products has a significant positive effect on health and can reduce the risk of diseases. The aim of this study was to investigate the possibility of using whey protein hydrolysate (WPH) and pumpkin pectin as ingredients in a functional mousse, to evaluate the...
Na minha lista:
| Publicado no: | Nutrients |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6950020/ https://ncbi.nlm.nih.gov/pubmed/31816861 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu11122930 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|