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Updated: Jul 1, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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蛋白质条的营养,纹理和感觉属性,这些蛋白质条配备了型蛋白质

Xiao-Yan You1,2, Yue Ding1, Qing-Yun Bu1,2,3

  • 1Henan Engineering Research Center of Food Microbiology, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.

Foods (Basel, Switzerland)
|March 13, 2024
PubMed
概括

菌蛋白可以增强营养棒,但较高的水平会增加硬度并降低蛋白质的消化能力. 适度的替代 (10%) 提供营养益处和可接受的质感的最佳平衡.

关键词:
饮食纤维的食物纤维.高蛋白质营养棒,高蛋白质营养棒.菌蛋白蛋白是一种神经蛋白质.感官评估 感官评估

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