Nutritional composition, physico-chemical, and sensory characteristics of rolled oats snack bars formulated with green banana (musa acuminata x balbisiana colla cv.awak) flour
Snack bar, a popular and convenient ready-to-eat snack, is continued to grow in sales. Most of the snack bars sold in the market are of high sugar and glycaemic index which cause powerful spikes in blood sugar for energy supplied. This subsequently leads to increasing risk of obesity, type-2 diabete...
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| Format: | Thesis Book |
| Language: | English |
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Table of Contents:
- 1. Introduction
- 2. Literature review
- 3. Methodology
- 4. Results and discussion
- 5. Conclusion