Quality and Sensorial Characteristics of Raw-Vegan Bars

Article English OPEN
Liana Claudia Salanţă; Maria Tofană; Sonia Socaci; Cristina Barta; Carmen Pop;
  • Publisher: AcademicPres
  • Journal: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology (issn: 2344-2344, eissn: 2344-5300)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.15835/buasvmcn-fst:11230
  • Subject: TP368-456 | bars, raw-vegan, dry raw materials | Food processing and manufacture
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

<p class="Default">Increased consumer interest in healthier food products is driven by a variety of factors including growing awareness of the link between diet and health, the desire to age ‘gracefully’ by maintaining good health, greater convenience in meeting nutriti... View more