The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen

Overview of attention for article published in Journal of Food Quality, January 2022

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CONFECTIONARY MASS RICH IN PLANT PROTEIN

Application WO-2024094754-A1

World Intellectual Property Organisation (WIPO)

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