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Organoleptic properties and perception of maize, African yam bean, and defatted coconut flour‐based breakfast cereals served in conventional forms
Breakfast cereals were produced by roasting (t = 280°C) – a dry heat treatment process to gelatinize and semidextrinize the starch – in order to generate dry ready‐to‐eat products from blends of African yam bean (AYB), maize (M), and defatted coconut (DC) flour. Six samples were generated by mixing...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5011379/ https://www.ncbi.nlm.nih.gov/pubmed/27625775 http://dx.doi.org/10.1002/fsn3.336 |