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High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance.
Ribeiro, Alline Emannuele Chaves; Oliveira, Aryane Ribeiro; Silva, Ana Caroline Mendes da; Garcia, Marina Costa; Ribeiro, Keyla de Oliveira; Caliari, Márcio; Soares Júnior, Manoel Soares.
Afiliación
  • Ribeiro AEC; Agronomy Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.
  • Oliveira AR; Rural Development Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.
  • Silva ACMD; Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.
  • Garcia MC; Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.
  • Ribeiro KO; Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.
  • Caliari M; Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.
  • Soares Júnior MS; Rural Development Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.
Food Sci Technol Int ; 29(2): 181-191, 2023 Mar.
Article en En | MEDLINE | ID: mdl-35253452
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza Idioma: En Revista: Food Sci Technol Int Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Estados Unidos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza Idioma: En Revista: Food Sci Technol Int Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Estados Unidos