The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen

<div>(a) Nutritional value of high-protein bars without chocolate covering; (b) with chocolate covering. OF oligofructose, TF—tapioca liquid fiber, ML—maltitol, PM—chickpea-maize liquid fiber.</div>

Journal of Food Quality

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Figure 4

Figure 4: The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen 

Figure 4 | The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen 