A carregar...
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...
Na minha lista:
| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2016
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|