<b>Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation
Regional fruit have been increasingly used in recent years in the preparation of foodstuffs because besides promoting the biome preservation, it is obtained differentiated and value-added products. This study aimed to prepare cereal bars containing pulp and kernel of bocaiuva and determine the nutri...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Maringá
2014-02-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/18561 |