RT dataset
T1 Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars”
A1 Pratto Burgos, Martín
A1 Ortega Heras, Miriam
A1 Castillo, María Dolores del
A1 Gómez Bastida, Inmaculada
A1 Cozzano, Sonia
K1 Hempseeds
K1 Whey protein
K1 Protein-rich food
K1 Plant-based protein alternatives
K1 Amino acid profile
K1 Lactosuero
K1 Whey
K1 Cáñamo
K1 Hemp
AB 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.
PB Universidad de Burgos
YR 2026
FD 2026-10-20
LK https://hdl.handle.net/10259/12288
UL https://hdl.handle.net/10259/12288
LA eng
NO 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
NO 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.
DS Repositorio Institucional de la Universidad de Burgos
RD 22-oct-2026