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Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar
A ready-to-eat food product in the form of compressed bar from beetroot, enriched with dates and oats was developed. Levels of intermediate moisture beetroot shreds (60–100 g), dates (10–30 g) and oats (5–15 g) were optimized using response surface methodology and its quality attributes were investi...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5055888/ https://ncbi.nlm.nih.gov/pubmed/27784918 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2299-4 |
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