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Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity

2018 . Parsaei, Mitra | Goli, Mohammad | Abbasi, Hajar

Effect of component quality on sensory characteristics of a fish soup

2018 . Kumpulainen, Tommi | Sandell, Mari A | Hopia, Anu I

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

2018 . Mohajan, Suman | Orchy, Tania N | Farzana, Tasnim

Sensory evaluation of selected formulated milk barberry drinks using the fuzzy approach

2017 . Tahsiri, Zahra | Niakousari, Mehrdad | Khoshnoudi-Nia, Sara | Hosseini, Seyed Mohamad H.

Consumer acceptability of gluten‐free cookies containing raw cooked and germinated pinto bean flours

2017 . Simons, Courtney | Hall III, Clifford

Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.)

2017 . Milczarek, Rebecca | Woods, Rachelle D | LaFond, Sean I | Breksa, Andrew P | Preece, John E | Smith, Jenny L | Sedej, Ivana | Olsen, Carl W | Vilches, Ana M

Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea

2017 . Dada, Toluwase | Barber, Lucretia I. | Ngoma, Lubanza | Mwanza, Mulunda

Sensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder

2016 . Akonor, Paa T. | Dziedzoave, Nanam T. | Buckman, Evelyn S. | Mireku Essel, Edna | Lavoe, Francis | Tomlins, Keith I.

Modeling of drying kiwi slices and its sensory evaluation

2016 . Mahjoorian, Abbas | Mokhtarian, Mohsen | Fayyaz, Nasrin | Rahmati, Fatemeh | Sayyadi, Shabnam | Ariaii, Peiman

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