A Healthy Cereal Granola Bar Formulation from a Mixture of Thai Local Rice Flour, Job’s Tears Flour, and Black Sesame Seeds-Reference-Cited by-同舟云学术

A Healthy Cereal Granola Bar Formulation from a Mixture of Thai Local Rice Flour, Job’s Tears Flour, and Black Sesame Seeds

Published:2023-10-14 Issue: Volume:18 Page:15074
ISSN:
Container-title:Foods 2023
language:
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Author:

Chompoo Mayuree¹,Somjai Chalermkwan²^ORCID,Sriwattana Sujinda²,Utama-ang Niramon²,Loakuldilok Thunnop³,Osiriphun Sukhuntha⁴

Affiliation:

1. Faculty of Agricultural Technology, Lampang Rajabhat University, Lampang 52120, Thailand

2. Division of Product Development Technology, Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand

3. Division of Marine Product Technology, Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand

4. Division of Food Science and Technology, Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/26/1/15074/pdf

Reference23 articles.

1. (2023, July 25). Grand View Research, 2019. Cereal Bar Market Size, Share & Trends Analysis Report by Product (Snacks Bars, Energy & Nutrition bars), by Distribution Channel (Hypermarkets & Supermarkets, Convenience Stores), and Segment Forecasts, 2019–2025. Available online: https://www.grandviewresearch.com/industry-analysis/cereal-bar-market.

2. Wongpiyachon, S., and Sukviwat, W. (2009, January 9–11). Health Food Product from Defatted Rice Bran: Snack Bar of Puffed Rice with Defatted Rice Bran. Proceedings of the Rice and Temperate Cereal Crops Annual Conference, Bangkok, Thailand. (In Thai).

3. Songtip, P. (2007). Development of Snack Bar from Brown Rice and Herb, Graduate School, Kasetsart University.

4. Structure and chemical and physicochemical properties of Job’s tear (Coix lacryma-jobi L.) kernels and flours;Chaisiricharoenkul;Suranaree J. Sci. Technol.,2011

5. Physiochemical, antioxidant activities and anthocyanin of riceberry rice from different locations in Thailand;Settapramote;FABJ,2018

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