Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

This study was carried out to optimize the compositions of red teff flour with malted soybean flour and papaya fruit powders for better nutritional quality and sensory acceptability of porridge. Total eleven formulations of the composite flours were determined using D‐optimal mixture design with the...

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Detalles Bibliográficos
Autores principales: Mezgebo, Kiros, Belachew, Tefera, Satheesh, Neela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021722/
https://www.ncbi.nlm.nih.gov/pubmed/29983952
http://dx.doi.org/10.1002/fsn3.624

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021722/
https://www.ncbi.nlm.nih.gov/pubmed/29983952
http://dx.doi.org/10.1002/fsn3.624

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