Cereal and nut bars, nutritional quality and storage stability-Reference-Cited by-同舟云学术

Cereal and nut bars, nutritional quality and storage stability

Published:1995-06 Issue:4 Volume:47 Page:309-317
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Est�vez A. M.,Escobar B.,V�squez M.,Castillo E.,Araya E.,Zacar�as I.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01088268.pdf

Reference19 articles.

1. Tettweiler P (1991) Snack food worldwide. Food Technol 45(2): 58?62.

2. Almeida-Dominguez NG, Valenzuela ME, Higuera-Cipara I (1990) Formulation of corn-based snack with high nutritive value: biological and sensory evaluation. J Food Sci 55(1): 228?231.

3. Schmidt-Hebbel H, Pennacchiotti I, Masson L, Mella MA (1990) Tabla de composición química de alimentos chilenos, 8th ed. Santiago, Chile: Universidad de Chile, Facultad de Ciencias Químicas y Farmacéuticas, Departamento de Ciencia de los Alimentos y Tecnología Química.

4. Lairon D (1990) Les fibres alimentaires. La Recherche 21(3): 284?292.

5. Masson L, Mella MA (1985) Materias grasas de consumo habitual y potencial en Chile. Composición en ácido graso. Santiago, Chile, Universidad de Chile, Facultad de Ciencias Químicas y Farmacéuticas.

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