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The aim was to develop snack bars with high dietary fibre (DF) and polyphenol contents. Snack bar base was formulated without (control bar) or with fibre (inulin or apple DF bar). Snack bar filling was formulated with or without apple polyphenol extract (APE). Nutritional assessment of snack bars was based on the total DF, phenolics, protein, fat, uronic acid (UA) and moisture contents, water activity,...
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