Sensory Properties Evaluation of Pine Nut (Araucaria angustifolia) Cereal Bars Using Response Surface Methodology
The objective of this work was to study the effect of crystal sugar/glucose concentration (SG - 40/60% wt to 60/40% wt) and Pine nut concentration (Pn - 0 to 20% wt in substitution of the oat bran) on the main sensory properties of cereal bars, following a 22 central composite rotational design (CCR...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2015-09-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/3248 |