Characterization and sensorial evaluation of cereal bars with jackfruit
The objective of this study was to elaborate a homemade and alternative cereal bar using dehydrated jackfruit and seed meal as fiber source, due to the availability of this fruit in the region, without reducing the nutritional values if comparing to those already existent in the market. In order to...
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| Wydane w: | Acta Scientiarum. Technology |
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| Główni autorzy: | , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Universidade Estadual de Maringá
2011
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| Hasła przedmiotowe: | |
| Dostęp online: | https://www.redalyc.org/articulo.oa?id=303226530005 |
| Etykiety: |
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