Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Karolína Bidmonová"'
Publikováno v:
Foods, Vol 12, Iss 13, p 2635 (2023)
This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredient
Externí odkaz:
https://doaj.org/article/08653c7f6f28493daadcf2a45f52be11
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2635
This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredient
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::1424b6cd4552361850806356dd27f530