Figure 2. Protein, lipid and total dietary fiber of the experimental sugar cane candy according to the contents of sugarcane juice, extruded rice bran and roasted peanuts

From

Physicochemical and Sensory Properties of Sugar Cane Candies with Roasted Peanut and Extruded Rice Bran

Célia Caroline Florindo da Silva, Márcio Caliari, Manoel Soares Soares Júnior, Renata Cristina Duarte Marques, Adelaide Del Pino Beléia, Marina Costa Garcia

Journal of Food and Nutrition Research. 2016, 4(3), 163-169 doi:10.12691/jfnr-4-3-6