Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ermina V. Edra"'
Autor:
Jocelyn M. Sales, Anna V. A. Resurreccion, Alicia O. Lustre, Edith M. San Juan, Ermina V. Edra
Publikováno v:
International Journal of Food Science & Technology. 41:768-774
SummaryPercentages of peanut fines, sugar and butter in a peanut polvoron formulation were optimized using mixture response surface methodology (RSM). A consumer panel evaluated colour, appearance, flavour, texture and overall acceptance of a control
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dea9b3db5f3ab0dbbda0d3ff05b9a1f
https://doi.org/10.1111/j.1365-2621.2005.01065.x
https://doi.org/10.1111/j.1365-2621.2005.01065.x
Autor:
Evangeline N. Fadrigalan, Anna V. A. Resurreccion, Alicia O. Lustre, Edith M. San Juan, Ermina V. Edra
Publikováno v:
Journal of Food Processing and Preservation. 29:208-227
The acceptability of the sensory properties of a peanut-chocolate bar was optimized for consumer acceptance using response surface methodology. The factors studied included sugar, peanuts, cocoa powder and a process variable, degree of roast. Twenty-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f1c532b86271f314792ddaad445dc46
https://doi.org/10.1111/j.1745-4549.2005.00024.x
https://doi.org/10.1111/j.1745-4549.2005.00024.x
Autor:
San Juan, Edith M.1, Edra, Ermina V.1, Fadrigalan, Evangeline N.1, Lustre, Alicia O.1, Resurreccion, Anna V. A.2 aresurr@griffin.uga.edu
Publikováno v:
Journal of Food Processing & Preservation. Jun2005, Vol. 29 Issue 3/4, p208-227. 20p. 3 Diagrams, 4 Charts.