Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy meal and oat bran
Abstract Snack bars were produced in response to the growing demand for creative, processed, healthful, and convenient foods brought on by a lack of time for cooking and a growing awareness of health issues. The purpose of this study was to develop and assess the nutritional content, glycemic respon...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2024-11-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-024-00200-w |
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