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Optimization of production and quality evaluation of maize‐based snack supplemented with soybean and tiger‐nut (Cyperus esculenta) flour
Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour was carried out. Experimental design for the composite flour was carried out using optimal design model of response surface methodology. The variables were toasted maize flour (...
| 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/PMC5217868/ https://www.ncbi.nlm.nih.gov/pubmed/28070311 http://dx.doi.org/10.1002/fsn3.359 |