Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.03.019
Abstract: Abstract Prosopis alba flour (PAF) is an adequate ingredient for preparing gluten-free sweet snacks of high nutritional value. Therefore, the objective of this work was to use this flour, together with sugar and honey, as… read more here.
Keywords: sweet snacks; alba flour; prosopis alba; characterization sweet ... See more keywords
Evaluation of nutritional quality of biscuits and sweet snacks sold on the Italian market: the Food Labelling of Italian Products (FLIP) study
Sign Up to like & getrecommendations! Published in 2020 at "Public Health Nutrition"
DOI: 10.1017/s1368980020000853
Abstract: Abstract Objective: The present study aimed at surveying the nutritional quality of prepacked biscuits and sweet snacks sold on the Italian market, and at identifying whether the product type and other information reported on the… read more here.
Keywords: biscuits sweet; quality; sweet snacks; nutritional quality ... See more keywords