Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder

Consumers’ growing concern about health and well-being has led to increased interest in functional foods. This research aims to evaluate the physicochemical and antioxidant properties of a functional plant-based (PB) snack bar enriched with Coprinus comatus powder. The snack bar formulations exhibit...

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Detalles Bibliográficos
Autores principales: Dimopoulou, Maria, Vareltzis, Patroklos, Floros, Stylianos, Androutsos, Odysseas, Bargiota, Alexandra, Gortzi, Olga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379996/
https://www.ncbi.nlm.nih.gov/pubmed/37509794
http://dx.doi.org/10.3390/foods12142702

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379996/
https://www.ncbi.nlm.nih.gov/pubmed/37509794
http://dx.doi.org/10.3390/foods12142702

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