Development of Nutri Bars Using Traditional Food Formulation Bases

doi 10.31357/fapsmst.2012.00439
Full Text
Abstract

Available in full text

Date

Unknown

Authors
Publisher

University of Sri Jayewardenepura

Related search

Formulation, Development and Quality Assessment of Nutri-Rich Snack Food (Sev)

Asian Journal of Dairy and Food Research
2019English

Fermentation Characteristics of Mulberry (Cudrania Tricuspidata) Fruits Produced Using Microbes Isolated From Traditional Fermented Food, and Development of Fermented Soybean Food

Korean Journal of Food Preservation
Food Science
2014English

Development and Evaluation of Nutri-Dense Chocolates for Pre-Schoolers

International Journal of Current Microbiology and Applied Sciences
2018English

Formulation of Paediatric Paracetamol Suppositories Using Shea Butter and Dika Fat as Suppository Bases

2019English

Study of Formulation Development Based on the Pharmacokinetic Properties of Functional Food Components

Yakugaku Zasshi
PharmacologyPharmaceutical Science
2019English

Development of Wooden Shear Wall Using Japanese Traditional Elements

AIJ Journal of Technology and Design
BuildingConstructionArchitecture
2012English

Nutri Cereal Pearlmillet: Way Forward

International Journal of Current Microbiology and Applied Sciences
2018English

Effect of Nutritional Intervention on Food Choices of French Students in Middle School Cafeterias, Using an Interactive Educational Software Program (Nutri-Advice)

Journal of Nutrition Education and Behavior
MedicineNutritionDietetics
2016English

Carbohydrate Food in the Traditional Khakass Food Culture

Kunstkamera
2020English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy