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Mean sensory scores for colour

Xem 1-3 trên 3 kết quả Mean sensory scores for colour
  • Quinoa (Chenopodium wild) belongs to goosefoot family of “Chenopodiaceae”. Quinoa is mostly useable and consumable grain in all over the world now a day because of their excellent nutritional composition. Present study aims to develop fermented quinoa incorporated snack items. Fermented quinoa flour was incorporated at 25%, 50%, 75% and 100% in snack items like namakpara and chekkalu. Incorporated snack items were organoleptically evaluated by semi trained panel members.

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  • The study of sensory parameters for stored samples of Bengal gram, gram dhal and gram flour in different were observed at every interval of 30 days. Samples were kept in laminated LDPE bags under different packaging conditions i.e. vacuum packaging, modified atmosphere packaging and ambient conditions for 120 days. The effect of packaging on the sensory parameters of stored samples viz., colour, appearance, flavor, texture, taste and overall acceptability were found by 9 point Hedonic Scale.

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  • The present study was conducted to study the physico-chemical and functional properties of mithun (Bos frontalis) meat. Mithun were reared under semi-intensive system at ICARNational Research Centre on mithun farm, Medziphema, Nagaland, India, located between 25º54´30´´ North latitude and 93º44´15´´ East longitude, at an altitude range from 250-300 m mean sea level. Male mithun (age 4-7 years) with good body condition (score 5-6) were selected from the mithun farm which were maintained under similar housing, feeding and other managemental conditions.

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