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Optimization and Acceptability Evaluation of Shapporah Biscuits Formulated by Different Ingredients: Using Response Surface Methodology (RSM)
by Waleed AL-Ansi, Amer Ali Mahdi, Yan Li, Haifeng Qian and Li Wang
Journal of Food and Nutrition Research. 2018, 6(3), 192-199. DOI: 10.12691/jfnr-6-3-9
Pub. Date: March 20, 2018Views: 6758Downloads: 4946
sensory evaluation response surface methodology lentil flour millet flour traditional biscuits
Abstract Full Text PDF (829 KB) Full Text HTML Full Text ePUB (1462 KB)
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