Repositorio Institucional de la Universidad de Burgos (RIUBU)
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Development, Nutritional, and Sensory Characterisation of Whey–Hemp Hybrid High-Protein Bars
This study evaluated the feasibility of developing hybrid high-protein bars through the partial replacement of whey protein with hempseeds. Three formulations with increasing hempseed-to-whey ratios (50/50, 60/40 and 75/25) were compared with a hempseed-free control. Proximate composition, dietar
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