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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...
Autores principales: | Kowalska, Hanna, Kowalska, Jolanta, Ignaczak, Anna, Masiarz, Ewelina, Domian, Ewa, Galus, Sabina, Ciurzyńska, Agnieszka, Salamon, Agnieszka, Zając, Agnieszka, Marzec, Agata |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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