About
Contact & Profiles
A5048010896
Research Areas
- Biochemical Analysis and Sensing Techniques
- Agricultural and Food Sciences
- Consumer Attitudes and Food Labeling
The aim of this study is to produce a functional product for diets that arise due preferences such as vegan diet or health problems celiac, with the increase consumer awareness. For purpose, bars containing various fruits, dried nuts and spices were produced. 7 different formulations prepared using design expert. While ratio pumpkin banana was changed in mixture, ratios other ingredients (oats, raisins, cranberries, seeds, coconut oil, spice mix, flaxseed) kept constant. It determined...
10.55147/efse.1166320
article
EN
European Food Science and Engineering
2022-12-23
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