2026-10-22T16:35:41Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/122882026-10-21T11:13:51Zcom_10259_5827com_10259_5086com_10259_2604col_10259_12289col_10259_5684

Pratto Burgos, Martín Ortega Heras, Miriam Castillo, María Dolores del Gómez Bastida, Inmaculada Cozzano, Sonia north=42.34106; west=-3.70184; name=Burgos, Spain start=2025; end=2025 2026-10-21T07:50:03Z 2026-10-21T07:50:03Z 2026-10-20 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 https://hdl.handle.net/10259/12288 10.71486/caz0-e611 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. 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. text/plain application/vnd.openxmlformats-officedocument.spreadsheetml.sheet eng Universidad de Burgos Atribución-NoComercial 4.0 Internacional http://creativecommons.org/licenses/by-nc/4.0/ info:eu-repo/semantics/openAccess Hempseeds Whey protein Protein-rich food Plant-based protein alternatives Amino acid profile Lactosuero Cáñamo Whey Hemp Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars” dataset info:eu-repo/semantics/acceptedVersion 2026