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Figiel, A. and Czopek, A.T. (2006) The Effect of Candy Moisture Content on Texture. Journal of Food Service, 17, 189-195.
https://doi.org/10.1111/j.1745-4506.2006.00037.x

has been cited by the following article:

• TITLE: Development and Quality Evaluation of Choco Quinoa Nutri Bar during Storage

  AUTHORS: Ananthan Padmashree, Neha Negi, Soorya Haridas, Thimma Govindaraj, Kandanganth Raghavan Anila Kumar, Anil Dutt Semwal, Gopal Kumar Sharma

  KEYWORDS: Choco Quinoa Nutri Bar, Quinoa, Packaging Material, Chemical Changes, Hardness, Shelf Life

  JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.7, July 30, 2018

  ABSTRACT: Choco quinoa nutri bar was developed using quinoa as one of the ingredients to explore its nutritional benefits. Bars were packed in polypropylene (PP, 75 μ) and metallised polyester (12 μ) low density—high density (MP, 100 μ) (with/without vacuum) films, stored under ambient and 37°C temperature conditions for shelf life evaluation. Bar contained 14.43% protein, 14.93% fat with a calorific value of 426.75 k cal/100g. Chemical changes were observed significantly (p