Wird geladen...
Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch-based custard powder
The effect of storage on the chemical, microbiological, and sensory properties of cassava starch-based custard powder (CbCP) blends as mixture of yellow-fleshed cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP) (2–10%) was investigated. These were prepared using central composite rotat...
Gespeichert in:
| Veröffentlicht in: | Food Sci Nutr |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
John Wiley & Sons, Ltd
2015
|
| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4576966/ https://ncbi.nlm.nih.gov/pubmed/26405528 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.235 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|