Developments and Trends in Fruit Bar Production and Characterization
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.571798
Reference108 articles.
1. Air Drying Characteristics of Apricots
2. ANTIOXIDANT ACTIVITY AND QUALITY OF SOY ENRICHED APPLE BAR
3. Quality Attributes of Fruit Bar Made from Papaya and Tomato by Incorporating Hydrocolloids
4. Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products
5. Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices
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