Developing fruit-based nutritious snack bars
Author:
Affiliation:
1. Federal University of Lavras; Food Science Department; 3037 Cep 37200-000 Lavras, Minas Gerais Brazil
2. Institute of Agrochemistry and Food Technology; CSIC; Avenida Agustin Escardino, 7 Paterna 46980 Valencia Spain
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6282/fullpdf
Reference30 articles.
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4. Influence of dairy proteins on textural changes in high-protein bars;Hogan;Int Dairy J,2012
5. Formulating nutrition bars with inulin and oligofructose;Izzo;Cereal Foods World,2001
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