Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Delight N. Datsomor"'
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1310-1323 (2020)
The effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four-component constrained mixture design (Simplex lattice) was used for the recipe formulations using Min
Externí odkaz:
https://doaj.org/article/21195e6304b7424884370882efca7ae6
Autor:
Jacob K. Agbenorhevi, Fidelis M. Kpodo, Ben K. B. Banful, Ibok N. Oduro, Vincent Abe-Inge, Delight N. Datsomor, Juliana Atongo, Beatrice Obeng
Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
Okra (Abelmoschus esculentus) is an economically important crop in sub-Saharan Africa. The vegetable is of major technological interest in food and medicinal applications. A survey was conducted by administering structured questionnaires (1560) in ma
Externí odkaz:
https://doaj.org/article/e537aa4367b04b70a7f2904a119db1f1
Publikováno v:
Scientific African, Vol 3, Iss , Pp - (2019)
The effect of okra (Abelmoschus spp.) pectin as an emulsifier on the yield, textural properties, sensory and consumer acceptability of different chocolate formulations was investigated. Pectin was isolated from okra pods and incorporated into milk ch
Externí odkaz:
https://doaj.org/article/9eebf4f892fe4a978adc99d07248c3e0
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1310-1323 (2020)
The effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four-component constrained mixture design (Simplex lattice) was used for the recipe formulations using Min
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fbb1e00b5334130b29719205e8b9d93
https://doi.org/10.1080/10942912.2020.1800728
https://doi.org/10.1080/10942912.2020.1800728
Autor:
Beatrice Obeng, Vincent Abe-Inge, Delight N. Datsomor, Jacob K. Agbenorhevi, Juliana Atongo, Ben K. B. Banful, Ibok Oduro, F.M. Kpodo
Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
Okra (Abelmoschus esculentus) is an economically important crop in sub-Saharan Africa. The vegetable is of major technological interest in food and medicinal applications. A survey was conducted by administering structured questionnaires (1560) in ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38f2102a7a633ba72026c67841d74849
https://doi.org/10.1080/23311932.2020.1760476
https://doi.org/10.1080/23311932.2020.1760476
Publikováno v:
Scientific African, Vol 3, Iss, Pp-(2019)
The effect of okra (Abelmoschus spp.) pectin as an emulsifier on the yield, textural properties, sensory and consumer acceptability of different chocolate formulations was investigated. Pectin was isolated from okra pods and incorporated into milk ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d50ff00faf503029780c4bc4affaea1
https://doi.org/10.1016/j.sciaf.2019.e00070
https://doi.org/10.1016/j.sciaf.2019.e00070
Publikováno v:
International Journal of Food Properties. 2020, Vol. 23 Issue 1, p1310-1323. 14p.
Autor:
Agbenorhevi, Jacob K., Kpodo, Fidelis M., Banful, Ben K. B., Oduro, Ibok N., Abe-Inge, Vincent, Datsomor, Delight N., Atongo, Juliana, Obeng, Beatrice, Yildiz, Fatih
Publikováno v:
Cogent Food & Agriculture; Jan2020, Vol. 6 Issue 1, p1-14, 14p