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Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

Authors :
Babatunde Olawoye
Saka O. Gbadamosi
Source :
Journal of Food Processing and Preservation. 44
Publication Year :
2020
Publisher :
Hindawi Limited, 2020.

Subjects

Subjects :
chemistry.chemical_compound
chemistry
Starch
General Chemical Engineering
Gluten-free cookies
Sensory system
General Chemistry
Food science
Food Science
Mathematics

Details

ISSN :
17454549 and 01458892
Volume :
44
Database :
OpenAIRE
Journal :
Journal of Food Processing and Preservation
Accession number :
edsair.doi...........fda66519a8b58933618c8b8eb61f4fb8
Full Text :
https://doi.org/10.1111/jfpp.14643
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