Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, ch...

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Detalles Bibliográficos
Autores principales: Kowalska, Hanna, Kowalska, Jolanta, Ignaczak, Anna, Masiarz, Ewelina, Domian, Ewa, Galus, Sabina, Ciurzyńska, Agnieszka, Salamon, Agnieszka, Zając, Agnieszka, Marzec, Agata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8271687/
https://www.ncbi.nlm.nih.gov/pubmed/34203271
http://dx.doi.org/10.3390/molecules26133939

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8271687/
https://www.ncbi.nlm.nih.gov/pubmed/34203271
http://dx.doi.org/10.3390/molecules26133939

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