ArticleJournal of food science and technology2020
Nutrient selection and optimization to formulate a nutrient bar stable on storage and specific to women at risk of osteoporosis.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
4 citing papers in PubMed.
- Passion Fruit Seeds as a Functional Ingredient in Snack Bars: A Nutritional and Sustainable Approach.Foods (Basel, Switzerland) · 2025Article
- Article
- Nutritional probing and storage stability of papaya jam supplemented with date pit powder.Heliyon · 2023Article
- Nutritional, Phytochemical, andInternational journal of food science · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of study was to select and characterize different food ingredients of plant origin and to optimize different levels of their formulations to develop nutrient bars; stable on storage and specific to women at risk of osteoporosis. After intensive literature review, ingredients selected include-cereal-mix of brown rice, oats and corn flakes, defatted soy flour, dried fruit mix of figs, dates and golden raisins, flaxseeds, two herbs namely dandelion leaves (
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Registered trials
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