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Cereal bars with soy protein and wheat germ, physicochemical characteristics and texture during the storage.
(Archivos Latinoamericanos NutricionCaracasIrã, 2005)
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
(Wiley-Blackwell, 2018-01-01)
BACKGROUNDA mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified ...
Amaranth bars enriched with fructans: acceptability and nutritional value
(ARCHIVOS LATINOAMERICANOS NUTRICION, 2010)
Amaranth bars enriched with fructans: acceptability and nutritional value. There is an increasing appeal for convenience foods with potential health benefits to the consumer. Raw materials with high nutritional value and ...
Plan de marketing internacional para la exportación de barras de cereal a estados unidos
(Universidad Católica de Pereira, 2020-07-09)
resumen: En el siguiente documento se desarrolla un estudio para determinar la potencialidad del mercado de barras de cereal en Estados Unidos, en el cual se exponen de forma clara los aspectos teóricos y conceptuales, y ...
High protein and vitamin cereal bars: enzymatic and vitamins C and E stability during storage.
(Archivos Latinoamericanos NutricionCaracasIrã, 2006)
Chemical composition and physic-chemical stability and microbiological cereal bars with almonds native to the Mid-North of Brazil and peel pineapple.
(Universidade Tecnológica Federal do Paraná (UTFPR), 2014)