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DEVELOPMENT, CHARACTERIZATION AND CHEMOMETRIC ANALYSIS OF A GLUTEN-FREE FOOD BAR CONTAINING WHOLE FLOUR FROM A NEW CULTIVAR OF AMARANTH Desenvolvimento, caracterização e análise quimiométrica de barra alimentícia sem glúten contendo farinha de um novo cul

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Table 1 – Food bar formulations.
Table 2 – Moisture, ash, crude protein and  total lipid contents of food bar formulations
Table 3 presents thrombogenicity and atherogenicity  indices. The major ratios HH and PUFA:SFA (Table 3) are  important due to their hypocholesterolemic effect and the  prevalence of polyunsaturated fatty acids are related to  lowered risk of cardiovascula
Table 5 – Means and standard deviation of acceptance test attributes of food bar formulations.
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