Development of gluten-free functional snack bar for gluten intolerant population by utilizing pseudocereals and dates
This study focuses on developing a functional snack bar incorporating nutrient-dense ingredients such as quinoa, amaranth, dates, raisins, dried figs, and roasted peanuts. The bars were analyzed for proximate composition, nutraceutical characteristics, color, texture, sensory attributes, and shelf-l...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25001157 |
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