Nutritional Analysis and Sensory Characteristics of Cowpea (Vigna unguiculata L.) and Jack Bean (Canavalia ensiformis) Snack Bars with Variation of Chocolate Type
The implementation of a healthy lifestyle is important to improve the quality of human life. This study aims to determine the effect of the type of legumes (cowpea and jack bean) and the type of chocolate (white, milk and dark) in making snack bars on the content of water content, ash content, carbo...
Gardado en:
| Principais autores: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
EDP Sciences
2026-01-01
|
| Series: | BIO Web of Conferences |
| Acceso en liña: | https://www.bio-conferences.org/articles/bioconf/pdf/2026/01/bioconf_icafs2025_06004.pdf |
| Tags: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|