Optimization of Raw Materials for Production of a Nutritious Snack Bar for Children Aged Between 5 To 13 Years Cynthia Mutonyi Wandeka1, Julia Kigozi1*, Robert Mugabi2 and Paddy Ainebyona1 Abstract There has been significant increase in consumption of fast foods including snack bars in the recent past. This increase is
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- https://doi.org/10.51542/ijscia.v3i4.40