DEVELOPMENT OF FOOD BARS EMPLOYING EDIBLE STRUCTURAL AGENTS
MRIGLOBAL KANSAS CITY MO
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Several pastes and a hot melt prepared from edible components were found effective binders for preparation of bars from any combination of dry foods. Effectiveness of these edible binders was demonstrated on bars prepared from different types and compositions of foods. Bars remained acceptable after storage for three months at 100F. and retained adequate resistance to impact and shear.
- Food, Food Service and Nutrition