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Effect of addition of roselle seed flour on color and textural properties of cookies

Chia sẻ: Nguathienthan4 Nguathienthan4 | Ngày: | Loại File: PDF | Số trang:12

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Colorimetric and texture profiles of cookies made from Roselle flour (RSF) and Roselle Seed Oil (RSO) were studied. Commission Internationale de I’ Exchange (CIE) L*a*b* coordinates a rectangular coordinate system was adopted for colorimetric studies to establish the total color difference ΔΕ*. A texturometer was used to measure the crushing, cutting, and penetration force calculated at the entire area of cookie samples.

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Nội dung Text: Effect of addition of roselle seed flour on color and textural properties of cookies

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