Volume 6, Issue 23, 2017 (July – September)
Research Article
Development and Organoleptic Evaluation of Nutritious Bars by Using Defatted Peanut Flour, Roasted Soybean Seeds for Gym Trainees
Payal Garg and Jaswinder Kaur Brar
Keywords: Nutritional bar, defatted peanut flour, organoleptic evaluation, resistance exercise
Article ID: CS312048071
How to cite this article: Payal Garg, Jaswinder Kaur Brar. Development and Organoleptic Evaluation of Nutritious Bars by Using Defatted Peanut Flour, Roasted Soybean Seeds for Gym Trainees. Chem Sci Rev Lett 2017; 6(23).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.