Sensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder

Crackers produced from high‐quality cassava flour (HQCF), cassava starch, and prawn powder were optimized based on sensory preference testing. Ten different formulations of crackers were produced using mixture design. These were subjected to sensory evaluation using attributes such as taste, crispin...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Food Sci Nutr
Egile Nagusiak: Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis, Tomlins, Keith I.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: John Wiley and Sons Inc. 2016
Gaiak:
Original Research
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC5448343/
https://ncbi.nlm.nih.gov/pubmed/28572942
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.431
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