Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain

Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain

The increasing use of hempseed in food products highlights the need for a comprehensive database for scientific research and industrial applications. In food development, information about the techno-functional properties of raw materials plays a crucial role in determining the suitability of each p...

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Bibliographic Details
Main Authors: Rito J. Mendoza-Pérez, Grazielle Náthia-Neves, Beatriz Blanco, Antonio J. Vela, Pedro A. Caballero, Felicidad Ronda
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
partially defatted hemp flour
hemp by-product
hempseeds
functional properties
DSC
Online Access:https://www.mdpi.com/2304-8158/13/4/531

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https://www.mdpi.com/2304-8158/13/4/531

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