Production and Quality Evaluation of Fruit Bars from Banana (Musa sapientum) and Cashew (Anacardium occidentale) Apple Fruit Blends
C. S. Arinzechukwu & I. Nkama · Asian Food Science Journal · 2019
Aim: The aim was to evaluate the chemical, physical, sensory and microbial qualities of fruit bars produced from blends of banana and cashew apple fruits and to investigate the applicability of cashew apple in fruit bar production. Study Design: The experimental design used was t...
Open access
Research Article
10.9734/afsj/2019/v10i230032