Sensory optimization of broken-rice based snacks fortified with protein and fiber
A 3-component mixture experiment was used to optimize the formulation of broken-rice based snack fortified with protein and fiber based on consumer sensory acceptability. Soy protein isolate and guar gum were used as a good source of protein and fiber, respectively, according to DRV (daily reference...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=48749111862&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60058 |
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| Institution: | Chiang Mai University |