Sensory Acceptance of Loaf Bread as Affected by Yam flour, Margarine, and Oil

Authors: Domingo P. Lodevico , Ruby A. Arroyo , Allene Mae V. Nasol

Volume: 20 (2016) Special Issue, Page: , Category: Natural Sciences

Loaf bread is widely consumed, and its sensory acceptability is essential for consumers’ quality assurance. Current trends in sensory techniques for costeffective methods in food product development are the use of screening designs. This study investigated to identify the variables… More
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