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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis 圖書 |
| 語言: | English |
| 主題: | |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
書本目錄:
- 1. Introduction
- 2. Literature review
- 3. Methodology
- 4. Results and discussion
- 5. Conclusion