Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability
This research aims to study the physicochemical and sensory evaluation of high energy cereal bars (HCB) and their consumer acceptability using logistic regression. The HCB was prepared and formulated under using a mixture design (d-optimal) experiment with three centerpoints, namely, cereals (60–66%...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-08-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S240584402101879X |