Development of protein mixtures and evaluation of their sensory properties using the statistical response surface methodology

International Journal of Food Sciences and Nutrition

Volumn 49, Issue 6, 1998, Pages 453-461

  Castro, Inar Alves ^a   Tirapegui, Júlio ^a   Silva, Rui Sérgio Ferreira ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

GELATIN; GLUTEN; PROTEIN; SOYBEAN PROTEIN;

ARTICLE; ARTIFICIAL MILK; BEVERAGE; CACAO; COMMERCIAL PHENOMENA; COST; INSTITUTIONAL CARE; MILK; NUTRITION; POWDER; SENSORY SYSTEM; STATISTICAL ANALYSIS;

GLYCINE MAX; THEOBROMA CACAO; TRITICUM AESTIVUM;

EID: 7844247961     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.3109/09637489809086425     Document Type: Article

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