Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

This research aims to study the physicochemical and sensory evaluation of high energy cereal bars (HCB) and their consumer acceptability using logistic regression. The HCB was prepared and formulated under using a mixture design (d-optimal) experiment with three centerpoints, namely, cereals (60–66%...

Descripción completa

Detalles Bibliográficos
Autores principales: Samakradhamrongthai, Rajnibhas Sukeaw, Jannu, Taruedee, Renaldi, Gerry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8377433/
https://www.ncbi.nlm.nih.gov/pubmed/34458616
http://dx.doi.org/10.1016/j.heliyon.2021.e07776

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8377433/
https://www.ncbi.nlm.nih.gov/pubmed/34458616
http://dx.doi.org/10.1016/j.heliyon.2021.e07776

Ejemplares similares