|
[1]
|
Packaging of snack foods
|
|
Saldivar - Snack Foods,
2022 |
|
|
|
|
[2]
|
Raf ömrü uzun lüpen unu üretimi ve besinsel-fonksiyonel özellikleri geliştirilmiş makarna ve ekmek üretiminde kullanımı
|
|
2021 |
|
|
|
|
[3]
|
Recent Advancements in Sugar, Honey, Salt and Jaggery Processing
|
|
Advances in Cereals …,
2021 |
|
|
|
|
[4]
|
Quinoa bar a novel food: A review
|
|
2021 |
|
|
|
|
[5]
|
Nutritional evaluation and storage stability of popped pearl millet bar.
|
|
2021 |
|
|
|
|
[6]
|
A Preliminary Study on Snack Bar Formulation Based on Gum Arabic
|
|
2021 |
|
|
|
|
[7]
|
Energy Bars: A Perfect Choice of Nutrition to All
|
|
Advances in Processing …,
2021 |
|
|
|
|
[8]
|
Sensory, Physico-Chemical, Textural and Microbial Changes in Milk Protein Concentrate and Cereal Based Energy Bar during Storage
|
|
2020 |
|
|
|
|
[9]
|
Effect of Packaging and Storage Conditions on Quality Attributes of Amaranth Sorghum Grains Complementary Flour
|
|
2020 |
|
|
|
|
[10]
|
Nutrient selection and optimization to formulate a nutrient bar stable on storage and specific to women at risk of osteoporosis.
|
|
2020 |
|
|
|
|
[11]
|
Formulation and Quality Evaluation of Antioxidant Rich Bars Enriched with Chia seed, Whole Mango, Apple and Guava
|
|
2020 |
|
|
|
|
[12]
|
Current Research in Nutrition and Food Science
|
|
2020 |
|
|
|
|
[13]
|
Assessment and comparison study of millet bar with farmer practice through on farm trial (2018-19)
|
|
Journal of Pharmacognosy and …,
2020 |
|
|
|
|
[14]
|
Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits.
|
|
2020 |
|
|
|
|
[15]
|
Preparación de barras multicomponentes a base de harina de tapioca, castaña de brasil y frutos regionales
|
|
2020 |
|
|
|
|
[16]
|
Nutraceutical characterization and shelf life analysis of millet incorporated nutrition bars
|
|
2020 |
|
|
|
|
[17]
|
Nutrient selection and optimization to formulate a nutrient bar stable on storage and specific to women at risk of osteoporosis
|
|
2020 |
|
|
|
|
[18]
|
Assessment and comparison study of millet bar with farmer practice through on farm trial
|
|
2020 |
|
|
|
|
[19]
|
Preparation and Quality Evaluation of Flaxseed Incorporated Cereal (Oat) Bar
|
|
2019 |
|
|
|
|
[20]
|
Studies on Formulation and Preparation of Banana Peel Powder Bar Incorporated with Psyllium Husk
|
|
Journal of Food Science & Technology,
2019 |
|
|
|
|
[21]
|
Development and storage stability of buckwheat chips using response surface methodology (RSM)
|
|
Journal of Food Science and Technology,
2018 |
|
|
|
|
[22]
|
EFFECT OF MUNG BEAN AND RICE ON PHYSICO-CHEMICAL, SENSORY AND MICROSTRUCTURAL PROPERTIES OF CEREAL BARS
|
|
2018 |
|
|
|
|
[23]
|
Accelerated Shelf Life Study of AKJ-1 (Atharga kempu jola) Red Sorghum Flakes Based Low Glycemic Index Snack Bar
|
|
2018 |
|
|
|
|
[24]
|
Shelf Life Analysis of a Herbal Hypolipidemic Health Mix
|
|
Int J Ayu Pharm Chem,
2017 |
|
|
|
|
[25]
|
Effect of Addition of Jackfruit Seed Flour on Nutrimental, Phytochemical and Sensory Properties of Snack Bar
|
|
2017 |
|
|
|
|
[26]
|
DEVELOPMENT OF PROCESS TECHNOLOGY FOR NUTRITIONAL MULTIGRAIN BAR AND STORAGE STUDIES
|
|
Thesis,
2017 |
|
|
|
|
[27]
|
Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods
|
|
2016 |
|
|
|
|
[28]
|
Development of gluten free cereal bar utilising quinoa
|
|
Thesis,
2016 |
|
|
|
|
[29]
|
Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods.
|
|
International Food Research Journal,
2016 |
|
|
|
|
[30]
|
Formulation, quality evaluation and shelf-life of value added cereal bar by incorporation of defatted soy flour
|
|
International Journal of Food and Fermentation Technology,
2016 |
|
|
|
|
[31]
|
PHYSICO-CHEMICAL ANALYSIS OF HIGH FIBRE CEREAL BAR FORMULATED WITH GLUTINOUS RICE FLAKES AND SUNNAH FOODS
|
|
2015 |
|
|
|
|
[32]
|
Sensory Preference and Mineral Contents of Cereal Bars Made From Glutinous Rice Flakes and Sunnah Foods
|
|
2014 |
|
|
|
|
[33]
|
Impact of supplementation of ready-to-eat wholesome nutrient bar on nutritional status of osteoporotic females
|
|
Thesis,
2014 |
|
|
|
|
[34]
|
DESIGNING SORGHUM (Sorghum bicolor (L.) Moench) FLAKES BASED SNACK BAR FOR NUTRITIONAL AND HEALTH BENEFITS OF CHILDREN
|
|
Thesis,
2014 |
|
|
|