Sensory optimization of an instant brown rice cereal containing tigernut and soybean
The aim of this study was to determine the optimum ingredient formulation for an instant rice-based cereal enriched with tigernut and soybean flours. An extreme vertices design involving three (3) components (brown rice flour, tigernut flour and soybean flour) was used. A slurry of the three (3) was...
Enregistré dans:
| Auteurs principaux: | , , , |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Elsevier
2023-12-01
|
| Collection: | Journal of Agriculture and Food Research |
| Sujets: | |
| Accès en ligne: | http://www.sciencedirect.com/science/article/pii/S2666154323003150 |
| Tags: |
Pas de tags, Soyez le premier à ajouter un tag!
|