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Sensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder

Crackers produced from high‐quality cassava flour (HQCF), cassava starch, and prawn powder were optimized based on sensory preference testing. Ten different formulations of crackers were produced using mixture design. These were subjected to sensory evaluation using attributes such as taste, crispin...

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Detalles Bibliográficos
Autores principales:	Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis, Tomlins, Keith I.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2016
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448343/ https://www.ncbi.nlm.nih.gov/pubmed/28572942 http://dx.doi.org/10.1002/fsn3.431

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