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For: SARIFUDIN A, AFIFAH N, INDRIANTI N, DESNILASARI D, KRISTANTI D, RATNAWATI L, EKAFITRI R. Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology. Food Sci Technol 2021. [DOI: 10.1590/fst.07620] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]

For:	SARIFUDIN A, AFIFAH N, INDRIANTI N, DESNILASARI D, KRISTANTI D, RATNAWATI L, EKAFITRI R. Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology. Food Sci Technol 2021. [DOI: 10.1590/fst.07620] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]

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Cited by Other Article(s)

HADIAN Z, MOUSAVI KHANEGHAH A. Sugar, fat, saturated and trans fatty acid contents in Iranian cereal-based baked products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.26724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]