has been cited by the following article(s):
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[1]
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Physicochemical, microbial and sensory properties of wild carob bar: A shelf-life study
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International Journal of …,
2023 |
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[2]
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Physicochemical and nutritional characteristics of nutrition bar fortified with cowpea protein
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Journal of Food …,
2022 |
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[3]
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Effect of Storage on Quality of Spirulina Snack Bars
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International Journal of Advanced …,
2021 |
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[4]
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Quinoa bar a novel food: A review
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2021 |
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[5]
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Raf ömrü uzun lüpen unu üretimi ve besinsel-fonksiyonel özellikleri geliştirilmiş makarna ve ekmek üretiminde kullanımı
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2021 |
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[6]
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Nghiên cứu thanh hạt ăn liền bổ sung hạt chanh dây
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Tạp chí Khoa học Trường Đại học Cần …,
2021 |
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[7]
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Formulation, development and sensory acceptability of high calorie snack bars
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2020 |
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[8]
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Chia seed-based nutri bar: optimization, analysis and shelf life
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2020 |
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[9]
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Sensory, Physico-Chemical, Textural and Microbial Changes in Milk Protein Concentrate and Cereal Based Energy Bar during Storage
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2020 |
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[10]
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Chia seed-based nutri bar: optimization, analysis and shelf life.
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2020 |
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[11]
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Evaluación de leche saborizada con cañihua (Chenopodium pallidicaule) mediante Rate-All-That-Apply (RATA) y análisis por conjunto con redes sociales.
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2019 |
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[12]
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Studies on Formulation and Preparation of Banana Peel Powder Bar Incorporated with Psyllium Husk
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Journal of Food Science & Technology,
2019 |
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[13]
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Chia seed based nutri bar: optimization, analysis and shelf life
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CURRENT SCIENCE,
2019 |
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[1]
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Physicochemical characteristics, antioxidant potential, and shelf stability of developed roselle–fig fruit bar
Food Science & Nutrition,
2023
DOI:10.1002/fsn3.3436
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