Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars”

Pratto Burgos, Martín; Ortega Heras, Miriam; Castillo, María Dolores del; Gómez Bastida, Inmaculada; Cozzano, Sonia

doi:10.71486/caz0-e611

dc.contributor.author	Pratto Burgos, Martín
dc.contributor.author	Ortega Heras, Miriam
dc.contributor.author	Castillo, María Dolores del
dc.contributor.author	Gómez Bastida, Inmaculada
dc.contributor.author	Cozzano, Sonia
dc.coverage.spatial	north=42.34106; west=-3.70184; name=Burgos, Spain	es
dc.coverage.temporal	start=2025; end=2025	es
dc.date.accessioned	2026-10-21T07:50:03Z
dc.date.available	2026-10-21T07:50:03Z
dc.date.issued	2026-10-20
dc.identifier.citation	Pratto Burgos, M., Ortega-Heras, M., del Castillo, M. D., Gómez, I., & Cozzano, S. (2026). Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars” [Dataset]. Universidad de Burgos. https://doi.org/10.71486/CAZ0-E611
dc.identifier.uri	https://hdl.handle.net/10259/12288
dc.description.abstract	The dataset contained the raw data from the study entitled “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars”. The analysed parameters included proximate composition, pH, aw, fatty acids, Amino Acids, and sensory analysis (flash profile). The data also included the amino acid references.	en
dc.description.sponsorship	The authors acknowledge the support of CIAL (CSIC-UAM) for the amino acid analyses carried out in the framework of this study. The research work performed at CIAL-CSIC was supported by grant PID2024-156388OB-I00, funded by MICIU/AEI/10.13039/501100011033 and by FEDER, EU, and by grant RTI2018-097549-B-I00 from the Ministerio de Ciencia e Innovación, Spain.	en
dc.format.mimetype	text/plain
dc.format.mimetype	application/vnd.openxmlformats-officedocument.spreadsheetml.sheet
dc.language.iso	eng	es
dc.publisher	Universidad de Burgos	es
dc.rights	Atribución-NoComercial 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc/4.0/	*
dc.subject	Hempseeds	en
dc.subject	Whey protein	en
dc.subject	Protein-rich food	en
dc.subject	Plant-based protein alternatives	en
dc.subject	Amino acid profile	en
dc.subject.other	Lactosuero	es
dc.subject.other	Whey	en
dc.subject.other	Cáñamo	es
dc.subject.other	Hemp	en
dc.title	Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars”	en
dc.type	dataset	es
dc.rights.accessRights	info:eu-repo/semantics/openAccess	es
dc.identifier.doi	10.71486/caz0-e611
dc.type.hasVersion	info:eu-repo/semantics/acceptedVersion	es
dc.publication.year	2026

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