Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits
ABSTRACT This study aimed to develop and assess the physicochemical, sensory parameters, and shelf life estimation of multicomponent snack bars based on tapioca flour, Brazil nut, and açaí or cupuassu pulp. The physicochemical composition of açaí- and cupuassu-flavored snack bars had, respectively,...
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| Main Authors: | , , , |
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| Language: | English |
| Published: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2020
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| Subjects: | |
| Online Access: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200190 |
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