About this document
Evaluation of High-Fiber Snack Bars by Santi Wilujeng is a document available to read on EtoBox.
The review form evaluates a manuscript titled "Development, Characterization, and Evaluation Of Proximate Composition, Sensory and Nutritional Snack Bars Using Red Kidney Beans Flours And Gembili Tubers Flakes as A High-Fiber Snack Food Diversification". The reviewer gives mostly good or excellent ratings but recommends major revisions, noting that the manuscript needs more up-to-date citations, clearer experimental descriptions and discussion of results, and adjustments to match the conference template for
- Author
- Santi Wilujeng
- Language
- EN