Anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using Response Surface Methodology (RSM)-Reference-Cited by-同舟云学术

Anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using Response Surface Methodology (RSM)

Published:2021-06-30 Issue:8 Volume:9 Page:4484-4496
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Akonor Paa T.¹^ORCID,Atter Amy¹,Owusu Margaret¹,Ampah Jonathan¹,Andoh‐Odoom Anthonia¹^ORCID,Overå Ragnhild²,Kjellevold Marian³,Pucher Johannes⁴,Kolding Jeppe⁵

Affiliation:

1. CSIR‐Food Research Institute Accra Ghana

2. Department of Geography University of Bergen Bergen Norway

3. Institute of Marine Research Bergen Norway

4. German Federal Institute for Risk Assessment Berlin Germany

5. Department of Biological Sciences University of Bergen High Technology Center Bergen Norway

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2424

Reference49 articles.

1. Variation in Nutrient Composition of Seafood from North West Africa: Implications for Food and Nutrition Security

2. Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM System

3. Response surface methodology for optimizing the pre-processing conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety

4. Rheological and physical characterization of pregelatinized maize starches

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