Quality Characteristics of Tahitian Chestnut (Inocarpus fagifer) and Cowpea (Vigna unguiculata) Flour Combinations as Ingredients in Snack Bar
The growing demand for convenient, nutritionally balanced snack products has created opportunities for utilizing underutilized local ingredients in food product development. This study aimed to develop snack bar using Tahitian chestnut (Inocarpus fagifer) and cowpea (Vigna unguiculata) flours as loc...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Ferdowsi University of Mashhad
2026-03-01
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| coleção: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Assuntos: | |
| Acesso em linha: | https://ifstrj.um.ac.ir/article_48138_60a55d25abc8212467544a2b184fa956.pdf |
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