Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food

Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food

In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity. This study investigates the feasibility of formulating an iron-rich hybrid food product blending plant-source and animal-source protein...

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Bibliographic Details
Main Authors: Coline Schiell, Stéphane Portanguen, Valérie Scislowski, Thierry Astruc, Pierre-Sylvain Mirade
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
food design
iron deficiency
3D food printing
personalized nutrition
liver
red lentil
Online Access:https://www.mdpi.com/2304-8158/12/7/1375

Internet

https://www.mdpi.com/2304-8158/12/7/1375

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