Published in
Royal Society of Chemistry, Food and Function, 10(10), p. 6892-6902, 2019
DOI: 10.1039/c9fo00370c
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Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate
Journal article published in 2019 by
Joana Odila Pereira,
José Soares,
Maria J. P. Monteiro,
Ana Amaro,
Ana Gomes 
,
Manuela Pintado
,
Manuela Pintado
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Abstract
Currently, cereal bars are gaining interest globally because of their nutritionally balanced and convenient nature.