Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children
The study aimed to verify the sensory acceptability of traditional cereal bars and cereal bars added with chayote peel flour, and determine the physico-chemical compositions of their formulations. Five cereal bars formulas were prepared and analyzed as follows: F1: standard (0%) and with the additio...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2015-12-01
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| Series: | Semina : Ciências Biológicas e da Saúde |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/seminabio/article/view/22176 |