Sensory Preference and Mineral Contents of Cereal Bars Made From Glutinous Rice Flakes and Sunnah Foods-Reference-Cited by-同舟云学术

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Sensory Preference and Mineral Contents of Cereal Bars Made From Glutinous Rice Flakes and Sunnah Foods

Published:2014 Issue:12 Volume:8 Page:26-31
ISSN:2319-2399
Container-title:IOSR Journal of Environmental Science, Toxicology and Food Technology
language:
Short-container-title:IOSRJESTFT

Author:

Agbaje Rafiu, ,Hassan Chek Zaini,Arifin Norlelawati,Rahman Asma Abdul

Publisher

IOSR Journals

Subject

General Medicine

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional and organoleptic quality of brown rice based nutri-bar during ambient storage;Oryza-An International Journal on Rice;2024-05-14

2. Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review;Food Reviews International;2022-07-03

3. Development of Nutri-bar Using Quinoa;International Journal of Advanced Research in Science, Communication and Technology;2022-03-15

4. High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance;Food Science and Technology International;2022-03-07

5. Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber (Hevea brasiliensis) seed meals;PeerJ;2021-05-19

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