Quality Characteristics of Noodles Produced from Soybean Protein Concentrate and Sweet Potato Starch: A Principal Component and Polynomial Cubic Regression Model Approach
| Autor: | Saka O. Gbadamosi, Charles T. Akanbi, Oseni Kadiri |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Polynomial regression
0303 health sciences Polynomial 030309 nutrition & dietetics fungi food and beverages 04 agricultural and veterinary sciences 040401 food science 03 medical and health sciences 0404 agricultural biotechnology stomatognathic system Principal component analysis Soybean protein Food science Quality characteristics Potato starch Food Science Mathematics |
| Zdroj: | Journal of Culinary Science & Technology. 19:247-267 |
| ISSN: | 1542-8044 1542-8052 |
| DOI: | 10.1080/15428052.2020.1759168 |
| Popis: | The study aimed at evaluating the chemical, culinary and sensory attributes of noodles formulated from an orange-flesh sweet potato starch and soybean protein concentrate (SPC). The derived polynom... |
| Databáze: | OpenAIRE |
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