Stability of cassava flour-based food bars
The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking c...
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| Pubblicato in: | Ciência e Tecnologia de Alimentos |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=395940115028 |
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