2026-10-22T16:35:53Zhttps://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
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 Hempseeds Whey protein Protein-rich food Plant-based protein alternatives Amino acid profile 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. 2026-10-21 2026-10-21 2026-10-20 dataset 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 eng http://creativecommons.org/licenses/by-nc/4.0/ info:eu-repo/semantics/openAccess Atribución-NoComercial 4.0 Internacional north=42.34106; west=-3.70184; name=Burgos, Spain start=2025; end=2025 Universidad de Burgos