Modelling the properties of composite flour of maize–Pleurotus tuber-regium sclerotium for meal production using simplex-centroid design
This study modelled the properties of composite flour of maize and Pleurotus tuber-regium sclerotium (PTS) and the sensory properties of their meal. The simplex-centroid design was used for the experimental design. The properties of composite flour and their meal were determined. The indices indicat...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Taylor & Francis Group
2024-12-01
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| Serie: | Cogent Food & Agriculture |
| Soggetti: | |
| Accesso online: | https://www.tandfonline.com/doi/10.1080/23311932.2023.2293518 |
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