Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Kwame O. Kissiedu"'
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
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