Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder
Author:
Affiliation:
1. Food Research Institute; Council for Scientific and Industrial Research; Accra Ghana
2. Food and Markets Department; Natural Resources Institute; University of Greenwich; Medway, Kent UK
Funder
European Union (EU)
Publisher
Wiley
Subject
Food Science
Reference19 articles.
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2. Relationship between physicochemical properties of starches and expansion of fish cracker ‘keropok’;Cheow;Journal of Food Quality,2004
3. Effect of fish, starch and salt content on the microstructure and expansion of fish crackers (‘keropok’);Cheow;Journal of the Science of Food and Agriculture,1999
4. Optimizing acceptability of low-sugar strawberry gels segmenting consumers by internal preference mapping;Damasio;Journal of the Science of Food and Agriculture,1999
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