High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance
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DOI: 10.1177/10820132221085154
Abstract: The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and oat flakes (OF). A simplex… read more here.
Keywords: maize biomass; properties sensory; biomass flour; sensory acceptance ... See more keywords