2026-10-22T16:36:20Zhttps://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

00925njm 22002777a 4500 dc Pratto Burgos, Martín author Ortega Heras, Miriam author Castillo, María Dolores del author Gómez Bastida, Inmaculada author Cozzano, Sonia author 2026-10-20 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. 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 Hempseeds Whey protein Protein-rich food Plant-based protein alternatives Amino acid profile Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars”