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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...
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| Publicado en: | Foods |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7404644/ https://ncbi.nlm.nih.gov/pubmed/32679638 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9070933 |
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