Physicochemical properties and sensory evaluations on two types of sweet potatoes (ipomoea batatas)based on different processing methods

QR Code

Physicochemical properties and sensory evaluations on two types of sweet potatoes (ipomoea batatas)based on different processing methods

Bibliographic Details
Main Author:	Kalaimangai Sugumaran (Author)
Corporate Author:	Universiti Sultan Zainal Abidin Fakulti of Bioresources and Food Industry
Format:	Book
Language:	English
Published:	2019
Subjects:	Food Chemical analysis Food > Sensory evaluation Universiti Sultan Zainal Abidin > Project report

Similar Items

Sweet potato (ipomea batatas) flour in ice cream formulation : effect on physical and sensory properties
by: Noor Atikah Abdul Latiff
Published: (2018)

Sensory evaluation practices
by: Stone, Herbert, et al.
Published: (2004)

Sensory evaluation practices
by: Stone, Herbert, et al.

Sensory evaluation of food principles and practices
by: Lawless, Harry T., et al.
Published: (2010)

Sensory evaluation of food : statictical methods and procedures
by: O'Mahony, Michael
Published: (1986)

Sensory analysis and consumer research in new product development
Published: (2021)

Sensory science applications for food production
by: Mehra, Rahul , 1996-, et al.
Published: (2024)

Physicochemical and sensory attributes of fish crackers (keropok segera) prepared with tapioca flour and wheat flour cooked by two different methods
by: Nurul Zatil 'Amirah Karim
Published: (2019)

Statistics for sensory and consumer science
by: Naes, Tormod, et al.
Published: (2010)

Chemesthesis : chemical touch in food and eating
Published: (2016)

Optimization of carotenoids extraction from different localities of orange sweet potato (ipomoea batatas)
by: Nur Amira Mahamad Norizan
Published: (2019)

Sensory evaluation techniques
by: Meilgaard, Morten C., et al.

Sensory evaluation techniques
by: Meilgaard, Morten C., et al.
Published: (2007)

Sensory evaluation and physicochemical properties of chocolate fortified with selected local crops from terengganu
by: Nurfarhana Suhaini
Published: (2018)

Guidelines for sensory analysis in food product development and quality control

Physicochemical and sensory attributes of sponge cake formulated with partial replacement of soybean flour and isomalt
by: Nur Eliya Farahin Mohd Halim
Published: (2018)

Sensory and consumer research in food product design and development
by: Moskowitz, Howard R., et al.
Published: (2012)

Descriptive analysis in sensory evaluation

Flavor, fragrance and odor analysis
by: Marsili, Ray , 1946-
Published: (2012)

Effects of compost on copper induced of growth and developments Ipomoea batatas L. (Sweet potato)
by: Wan Nur Khairunisha Wan Kazi
Published: (2015)

Physicochemical and sensory characteristics of hydrolysates produced by fermentation of soy bean flakes containing various amounts of defatted palm kernel cakes
by: Wai Ga Yarn
Published: (2018)

Sensory evaluation a practical handbook
by: Kemp, Sarah E., et al.
Published: (2009)

Sensory shelf life estimation of food products
by: Hough, Guillermo
Published: (2010)

Food color and appearance
by: Hutchings, John B., et al.
Published: (1999)

Sensory analysis of foods of animal origin
by: Toldra, Fidel
Published: (2011)

Proximate analysis and determination of anti-nutrition in rubber seed based on different methods of processings.
by: Izzati Shahira Rosidi Sujanto
Published: (2019)

Food analysis theory and practice
by: Pomeranz, Yeshajahu 1922-, et al.
Published: (2000)

Physico-chemical and organoleptic properties of frozen dough incorporated with rubber seeds (hevea brasiliensis) flour with the different storage temperature
by: Nadia Syahirah Zulkefli
Published: (2018)

Consumer and sensory evaluation techniques : how to sense successful products
by: Saint-Denis, Cecilia Y , 1972-
Published: (2018)

Food plant economics
by: Maroulis, Zacharias B. 1957-, et al.
Published: (2008)

Discrimination testing in sensory science a practical handbook

Physicochemical aspects of food engineering and processing
by: Devahastin, Sakamon 1974-
Published: (2011)

Role of compost on zinc (zn) induced growth and development of sweet potato (ipomoea batatas l.) l cbySarmila Abd Mutalib
by: Sarmila Abd Mutalib
Published: (2015)

Effects of compost on manganese-induced growth and development of ipomoea batatas l (sweet potatoes) l cbyNurul Syazwani Mohd Amin
by: Nurul Syazwani Mohd Amin
Published: (2015)

The quality characteristic of chicken floss with and without cosmos caudatus packed in different types of plastic packaging
by: Nur Syamimi Ramlan
Published: (2011)

Food flavors chemical, sensory and technological properties
by: Jelen, Henryk
Published: (2012)

Chemical analysis and synergistic effect on bioactivities of aqueous ectracts of aquilaria sp. leaves
by: Nur Ain Syahnani Radzuan
Published: (2019)

Physicochemical and sensory evaluation of gluten-free muffin
by: Nurul Fatin Syahirah Zainal Abidin
Published: (2015)

Chemical structure and bonding
by: DeKock, Roger L., et al.
Published: (1980)

Operasi unit kejuruteraan kimia
by: McCabe, Warren L. (Warren Lee) 1899-, et al.
Published: (1995)