Optimization of egg tofu formulations containing carrageenan, gum arabic and corn starch by descriptive sensory analysis

American Journal of Applied Sciences

Volumn 12, Issue 1, 2015, Pages 47-57

  Murad, Maizura ^a,b   Abdullah, Aminah ^a   Mustapha, Wan Aida Wan ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b Universiti Sains Malaysia   (Malaysia)

Author keywords

Central composite design (CCD); Descriptive sensory analysis; Egg tofu; Optimization; Respond surface methodology (RSM)

Indexed keywords

EID: 84925399669     PISSN: 15469239     EISSN: 15543641     Source Type: Journal    
DOI: 10.3844/ajassp.2015.47.57     Document Type: Article

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