Nutritional composition, physico-chemical, and sensory characteristics of rolled oats snack bars formulated with green banana (musa acuminata x balbisiana colla cv.awak) flour

Nutritional composition, physico-chemical, and sensory characteristics of rolled oats snack bars formulated with green banana (musa acuminata x balbisiana colla cv.awak) flour

Snack bar, a popular and convenient ready-to-eat snack, is continued to grow in sales. Most of the snack bars sold in the market are of high sugar and glycaemic index which cause powerful spikes in blood sugar for energy supplied. This subsequently leads to increasing risk of obesity, type-2 d...

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Bibliographic Details
Main Author: Norhidayah Che Adri (Author)
Corporate Author: Universiti Sultan Zainal Abidin . Faculty of Bioresources and Food Industry
Format: Thesis Book
Language:English
Subjects:
Universiti Sultan Zainal Abidin > Faculty of Bioresources and Food Industry > Dissertations
Food > Analysis
Food > Composition

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