Investigation into the physicochemical and textural properties of an iron-rich 3d-printed hybrid food

HIGHLIGHTS

• who: Coline Schiell et al. from the (Association l`Institut la Viande), Clermont-Ferrand, France have published the research work: Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food, in the Journal: Foods 2023, 1375 of /2023/
• what: This study investigates the feasibility of formulating an iron-rich food product blending plant-source and animalsource protein ingredients for iron-deficient populations. In this study, iron is provided by a natural route by upvaluing HI-rich animal by-products such as liver in combination with lentils that do not contain . . .
  

   

  

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