Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars
Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study was to evaluate the shelf life of food bars, prepar...
Gardado en:
| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Acceso en liña: | http://dx.doi.org/10.1155/2018/8639525 |
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