Development of cereal bar with baru almonds and pineaplle peels

Autor: Nágela Farias Magave Picanço Siqueira, Wander Miguel de Barros, Mayra Fernanda de Sousa Campos, Luciano Carlos de Arruda, Wanessa Costa Silva Faria

Publikováno v: Research, Society and Development; Vol. 10 No. 5; e21610514684
Research, Society and Development; Vol. 10 Núm. 5; e21610514684
Research, Society and Development; v. 10 n. 5; e21610514684
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Cereal bars have gained constantly growing interests because of their nutritional quality and practicality in consumption. To meet the increasing market needs, their formulation strategies are evolving with each passing day. Therefore, the present st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b026a954fc5b0c1cf9bce69863603707
https://rsdjournal.org/index.php/rsd/article/view/14684