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5 results for consumer acceptability.

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Keyword    consumer acceptability

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Development of Gluten-free Biscuit from Peanut-Pearl Millet Composite Flour
by Martha Wunnam Alhassan, Theodora Ojangba and Francis Kweku Amagloh
American Journal of Food Science and Technology. 2019, 7(2), 40-44. DOI: 10.12691/ajfst-7-2-1
Pub. Date: March 01, 2019Views: 11431Downloads: 11097
gluten-free formulation composite flour biscuit consumer acceptability
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Effect of the Inclusion of Fruit Peel on Consumer Acceptability, Dietary Fiber and Chemical Properties of Jam Products
by Ijioma B. C, Osuji C. M., Okafor D. C., Agunwa I.M., Ofoedu C.E, Onyeka E. U. and Adikaibe C. C
American Journal of Food and Nutrition. 2017, 5(2), 69-76. DOI: 10.12691/ajfn-5-2-4
Pub. Date: May 26, 2017Views: 19186Downloads: 17504
jam fruit peel chemical properties sensory consumer acceptability
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Production and Comparative Physicochemical Analysis of Vinegar from Locally Grown Fruits in Nigeria and Industrial Produced Vinegar
by Ezemba A.S, Osuala O.J, Orji M.U, Ezemba C.C and Anaukwu C
American Journal of Microbiological Research. 2021, 9(1), 25-33. DOI: 10.12691/ajmr-9-1-4
Pub. Date: April 14, 2021Views: 4363Downloads: 4954
vinegar consumer acceptability titrable acidity physicochemical analysis safety sensory evaluation
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Preparation of Semi-dairy Yoghurt from Soy bean
by Sampson Gilbert Owiah, Duah Naomi, Gyima Vida and Alhassan Martha
American Journal of Food Science and Technology. 2017, 5(1), 1-5. DOI: 10.12691/ajfst-5-1-1
Pub. Date: November 14, 2016Views: 16107Downloads: 14569
cow-soymilk composite/semi-dairy yoghurt proximate characteristics sensory characteristics consumer acceptability
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Proximate Composition and Consumer Acceptability of Cookies Produced from Water Lily (Nymphaea lotus), Coconut (Cocos nucifera) and Wheat Flour (Triticum aestivum) Flour Composites
by Gilbert Owiah Sampson
American Journal of Food and Nutrition. 2020, 8(3), 78-84. DOI: 10.12691/ajfn-8-3-4
Pub. Date: October 13, 2020Views: 4705Downloads: 5064
biscuits Nymphaea lotus Triticum aestivum Cocos nucifera nutritional composition consumer acceptability
Abstract Full Text PDF (199 KB) Full Text HTML Full Text ePUB (69 KB)
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