Improving the nutritional value of cereal bars by adding flax seeds to sprinkling

Developed cereal bars, which is a functional product. Flax seeds were added to the recipe of cereal bars consisting of dates, almonds, raisins, bananas, apples and oatmeal. The nutritional value of cereal bars was determined by the calculation method, which increases with the introduction of flax seeds into the recipe. There is also an improvement in organoleptic characteristics.