Physicochemical, sensory and microbial qualities of yacon (Smallanthus sonchifolius)-based oatmeal energy bar
Yacon is a sweet tasting Andean tuber considered a functional food due to its bioactive compounds. It has been used to formulate various baked products but there’s limited research on its use in energy bars. The aim of this study was to evaluate the physico-chemical, sensory and microbial qualities...
Guardat en:
| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2025-12-01
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| Col·lecció: | Applied Food Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2772502225008388 |
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