Sensory optimization of an instant brown rice cereal containing tigernut and soybean
The aim of this study was to determine the optimum ingredient formulation for an instant rice-based cereal enriched with tigernut and soybean flours. An extreme vertices design involving three (3) components (brown rice flour, tigernut flour and soybean flour) was used. A slurry of the three (3) was...
| الحاوية / القاعدة: | Journal of Agriculture and Food Research |
|---|---|
| المؤلفون الرئيسيون: | , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Elsevier
2023-12-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S2666154323003150 |