Production of Protein Bars Using a Mixture of Red Lentil Protein and Κ-Carrageenan by 3d Printing: A Prospective Study on the Feasibility of Producing Protein Hydrogels for Athletes

Zahra Emam‐Djomeh, Gholamreza Askari, Maedeh Hashemi, Neda Aliabbasi
2024-01-01
SCID:  54.1/ygmgjj89
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2024-01-01
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Zahra Emam‐Djomeh
Gholamreza Askari
Maedeh Hashemi
Neda Aliabbasi
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