High-dietary fibers cereal bars containing malt bagasse by-product from the brewing industry

Author:

Tombini Caroline,Dacoreggio Marina Volpato,Kempka Aniela Pinto,Feltes Maria Manuela Camino,De Mello Josiane Maria Muneron,Dalcanton FrancieliORCID

Funder

Unochapecó

FUMDES

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference30 articles.

1. AACC, Approved Methods of Analysis (1991) Method 32–05.01 - Total dietary fiber, American Association Of Cereal Chemists. https://www.cerealsgrains.org/resources/Methods/Pages/default.aspx. Accessed 15 June 2021

2. ABNT (2017a) NBR 11036: Sensory analysis - Methodology - Texture profile, Brazilian Association of Technical Standards. Available at: https://www.iso.org/standard/76668.html. Accessed 15 June 2021

3. ABNT (2017b) NBR ISO 5495: Sensory analysis - Methodology - Paired comparison test, Brazilian Association of Technical Standards. https://www.iso.org/standard/31621.html. Acessed 15 June 2021

4. AFNOR (2020) NF EN ISO 6579–1/A1: Microbiologie de la chaîne alimentaire - Méthode horizontale pour la recherche, le dénombrement et le sérotypage des Salmonella - Partie 1: recherche des Salmonella spp. - Amendement 1: extension de la plage de températures pour l'incubation, amendement du statut de l'Annexe D et correction de la composition des milieux MSRV et SC, Association Française De Normalisation. https://connect.snv.ch/fr/nf-en-iso-6579-1a1-2020. Accessed 15 June 2021

5. Aliyu S, Bala M (2011) Brewer’s spent grain: a review of its potentials and applications. Afr J Biotechnol 10(3):324–331. https://doi.org/10.5897/AJBx10.006

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