Physicochemical characteristic, sensory acceptability and storage quality of prebiotic snack bar added with different types and concentration of gum Arabic / Syaidatul Farhanah Ishak

• Main Author: Ishak, Syaidatul Farhanah
• Format: Thesis
• Language: English
• Published: 2022
• Subjects: Gums and resins; Nutrition. Foods and food supply
• Online Access: https://ir.uitm.edu.my/id/eprint/76603/1/76603.pdf; https://ir.uitm.edu.my/id/eprint/76603/

A snack bar is one of the ready-to-eat food products which is satiated, convenient, and contains quality sources of nutrients. Due to consumer fast-growing demand for nutritious food, the snack bar would be an ideal food to formulate since most snack bars available in the market contain high levels...