Consumer-based optimization of a third-generation product made from peanut and rice flour

Journal of Food Science

Volumn 72, Issue 7, 2007, Pages

  Choi, I D ^a   Phillips, R D ^a   Resurreccion, A V A ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Consumer acceptability; Extrusion; Optimization; Peanut flour; Snack

Indexed keywords

ADOLESCENT; ADULT; AGED; ARTICLE; CHEMISTRY; CLINICAL TRIAL; COMMERCIAL PHENOMENA; CONSUMER; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; FEMALE; FLOUR; FOOD HANDLING; FOOD PREFERENCE; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; PEANUT; RANDOMIZED CONTROLLED TRIAL; REGRESSION ANALYSIS; RICE; TASTE;

ADOLESCENT; ADULT; AGED; ARACHIS HYPOGAEA; COMMERCE; CONSUMER SATISFACTION; CROSS-OVER STUDIES; FEMALE; FLOUR; FOOD HANDLING; FOOD PREFERENCES; FOOD TECHNOLOGY; HUMANS; MALE; MIDDLE AGED; ORYZA SATIVA; REGRESSION ANALYSIS; TASTE;

ARACHIS HYPOGAEA; NEPTUNIA;

EID: 34548490742     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00457.x     Document Type: Article

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