Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol
The cereal bars are products globally accepted and consumed by all age groups. In this study, by Response Surface Methodology (RSM), the effects of different concentrations of inulin, acacia gum and sorbitol in the characteristics of hardness, color and water activity of cereal bars were studied. A...
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| Udgivet i: | Ciência e Tecnologia de Alimentos |
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| Principais autores: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| Fag: | |
| Online adgang: | https://www.redalyc.org/articulo.oa?id=395948027025 |
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