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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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書目詳細資料
發表在:Ciência e Tecnologia de Alimentos
Principais autores: Érica Caroline da SILVA, Viviane dos Santos SOBRINHO, Marney Pascoli CEREDA
格式: Artigo
語言:Inglês
出版: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013
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在線閱讀:https://www.redalyc.org/articulo.oa?id=395940115028
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