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...
Na minha lista:
| 發表在: | Ciência e Tecnologia de Alimentos |
|---|---|
| Principais autores: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
|
| 主題: | |
| 在線閱讀: | https://www.redalyc.org/articulo.oa?id=395940115028 |
| 標簽: |
沒有標簽, 成為第一個標記此記錄!
|