Storage Stability of High Fiber Snack Bar
Background: Recently, there has been considerable interest in increasing the dietary fiber content in food products because of inadequate dietary fiber consumption when considering the daily recommended intake. To increase dietary fiber intake, dietary fiber fortified foods are recommended. This st...
Main Authors: | Ivana Aprilia Pratiwi, Varongsiri Kemsawasd, Thunnalin Winuprasith |
---|---|
Format: | Article |
Language: | English |
Published: |
Yayasan Aliansi Cendekiawan Indonesia Thailand
2022-07-01
|
Series: | GHMJ (Global Health Management Journal) |
Online Access: | https://www.inschool.id/publications/index.php/ghmj/article/view/585 |
Similar Items
-
Encapsulation of β-Carotene in Oil-in-Water Emulsions Containing Nanocellulose: Impact on Emulsion Properties, In Vitro Digestion, and Bioaccessibility
by: Ichlasia Ainul Fitri, et al.
Published: (2022-03-01) -
Soy Flour-Based Snack Bar as Potential Snack Alternative for Diabetes Mellitus
by: Naufal Muharam Nurdin, et al.
Published: (2020-11-01) -
Anthocyanin-Rich Butterfly Pea Petal Extract Loaded Double Pickering Emulsion Containing Nanocrystalline Cellulose: Physicochemical Properties, Stability, and Rheology
by: Pankaj Koirala, et al.
Published: (2023-11-01) -
Approaches for Extracting Nanofibrillated Cellulose from Oat Bran and Its Emulsion Capacity and Stability
by: Wiphada Mitbumrung, et al.
Published: (2022-01-01) -
Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage
by: Jetsaraporn Naprasert,, et al.
Published: (2019)