Research Article
Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars
Table 3
Mineral composition of food bars with marolo pulp flour.
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Mean values ± standard deviation of three repetitions. Means followed by the same letter on the line do not differ statistically by Tukey test at 5% probability; F1: Control Food Bar; F2, F3, F4, and F5: food bars prepared with, respectively, 20, 30, 40, and 50% of marolo flour in substitution of oatmeal. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||