Development of a Statistical Workflow for Screening Protein Extracts Based on Their Nutritional Composition and Digestibility: Application to Elderly
The objective of the study is to develop a workflow to screen protein extracts and identify their nutritional potential as high quality nutritional culinary aids for recipes for the elderly. Twenty-seven protein extracts of animal, vegetable, and dairy origin were characterized. We studied their fat...
| Glavni autori: | , , , , , |
|---|---|
| Format: | Članak |
| Jezik: | English |
| Izdano: |
MDPI AG
2020-10-01
|
| Serija: | Foods |
| Teme: | |
| Online pristup: | https://www.mdpi.com/2304-8158/9/10/1499 |