Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents
ABSTRACT 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 formulations with four different binding agents (collagen, guar gum, xanthan gum and psyllium). The physicoche...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Lenguaje: | English |
| Publicado: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2017
|
| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182017000400350 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|