Pfaffia glomerata by‐product: drying, characterisation and utilisation in cereal bars
BHM Alves, DH Micheletti, ID de Oliveira… - … Journal of Food …, 2024 - Wiley Online Library
This study aimed to evaluate the convective drying of a by‐product obtained by
hydrodistillation of Pfaffia glomerata roots (PGB) and investigate the utilisation of the …
hydrodistillation of Pfaffia glomerata roots (PGB) and investigate the utilisation of the …
Development of cereal bar with baru almonds and pineaplle peels
LC de Arruda, WCS Faria, NFMP Siqueira… - Research, Society and …, 2021 - rsdjournal.org
Cereal bars have gained constantly growing interests because of their nutritional quality and
practicality in consumption. To meet the increasing market needs, their formulation …
practicality in consumption. To meet the increasing market needs, their formulation …
Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents
JM Tramujas, CG Carli, NV Prado, L Lucchetta… - Rev. chil …, 2017 - pesquisa.bvsalud.org
The aim of this paper was to assess the nutritional and lipid quality of salty cereal bars
preparedusing different binding agents. The experiment consisted of preparing four cereal …
preparedusing different binding agents. The experiment consisted of preparing four cereal …
[HTML][HTML] Evaluación de la calidad nutricional y lipídica de barras de cereales saladas preparadas con diferentes aglutinantes
JM Tramujas, CG Carli, NV Prado… - Revista chilena de …, 2017 - SciELO Chile
The aim of this paper was to assess the nutritional and lipid quality of salty cereal bars
preparedusing different binding agents. The experiment consisted of preparing four cereal …
preparedusing different binding agents. The experiment consisted of preparing four cereal …