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Nutritional quality and sensory evaluation of dabai-fortified cocoa bar.

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Title: Nutritional quality and sensory evaluation of dabai-fortified cocoa bar.
Authors: Azlan, Azrina1,2,3 azrinaaz@upm.edu.my, Khoo, Hock Eng1, Shapie, Wan Khairunisa Wan1, Kadir, Noor Atiqah Abd1, Sultana, Sharmin1
Source: International Journal of Food Properties. 2020, Vol. 23 Issue 1, p1324-1336. 13p.
Database: Hospitality & Tourism Complete
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Header DbId: hjh
DbLabel: Hospitality & Tourism Complete
An: 147959235
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: <searchLink fieldCode="AR" term="%22Azlan%2C+Azrina%22">Azlan, Azrina</searchLink><relatesTo>1,2,3</relatesTo><i> azrinaaz@upm.edu.my</i><br /><searchLink fieldCode="AR" term="%22Khoo%2C+Hock+Eng%22">Khoo, Hock Eng</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Shapie%2C+Wan+Khairunisa+Wan%22">Shapie, Wan Khairunisa Wan</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Kadir%2C+Noor+Atiqah+Abd%22">Kadir, Noor Atiqah Abd</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Sultana%2C+Sharmin%22">Sultana, Sharmin</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Properties%22">International Journal of Food Properties</searchLink>. 2020, Vol. 23 Issue 1, p1324-1336. 13p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=hjh&AN=147959235
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      – Type: doi
        Value: 10.1080/10942912.2020.1800031
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      – Code: eng
        Text: English
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        PageCount: 13
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            NameFull: Azlan, Azrina
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            NameFull: Shapie, Wan Khairunisa Wan
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            NameFull: Kadir, Noor Atiqah Abd
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              Text: 2020
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